Clean, seed and cut peppers up into relatively small long pieces.

Warm the oil in a large skillet and sauté the peppers, stirring frequently until peppers are soft.

Crush the garlic, add to skillet. Add salt and pepper.

Turn a few times in the pan and add crushed tomatoes or sauce.

Let this mixture cook down until there is nearly no liquid left. The filling (known as "frita") is now completed; it can be made in advance, even frozen.

Line a pie pan with dough, extending over the edge. Fill the dough with the Frita. (It should not be hot) Added the capers evenly around filling.

Cover the whole thing with the second pie dough. Seal the edges all around the outside by bringing the lower dough over the upper dough.

Place a few drops of water with the egg yolk and paint the surface of the torte with the yolk.

With a sharp pointed knife, slice a few openings to vent while cooking.

Let cool some before serving. Enjoy.

Bake in a hot oven for 45 minutes.