Red Capsicum, Tomato & Goat Cheese Gratin

From the March 2009 edition of Delicious Magazine.
4 large red capsicums, blackened and peeled then sliced into strips
1/3 cup (180ml) extra virgin olive oil
2 large onions, thinly sliced
2 garlic cloves, very thinly sliced
2 tbs baby capers
2 tbs fresh thyme leaves
3 tbs finely chopped fresh flat-leafed parsley
190g goat cheese (fetta)
5 ripe tomatoes, sliced 1cm thick
2 cups (140g) cores fresh breadcrumbs
Preheat oven to 180c and lightly oil a 20cm gratin dish (I used my pretty yellow one)
Heat 1/2 oil over low heat and cook the onion & garlic until it is pale golden brown. Place in the gratin dish with1/2 the capsicum, 1/2 the herbs and 1/2 the capers and season with salt and pepper.
Crumble over the goat cheese. top with the tomato, overlapping the slices, cover with the remaining capsicum.
Mix the breadcrumbs (I added some grated Parmesan) with remaining capers and herbs and oil. Scatter the crumb mixture over the top.
Bake for 30-35 minutes, until the top is golden brown.