Lightly saute the onion, peppers and sliced garlic in the olive oil until they soften; sprinkle with salt as they cook. Add the tomatoes, jalapeno, cumin, turmeric, ginger, saffron, fennel and sugar; cook for 10 minutes or so, until thickened and saucelike. Stir in the capers, olives, raisins and lemon juice. Taste for seasoning; you want a sweet- sour-spicy balance. Adjust the sugar, lemon juice and spices accordingly. Stir in the marjoram and/or parsley and the reserved chopped garlic, taste for seasoning and set aside to cool. Serve as a sauce with the chicken, or as a spread for crostini. Serves 4. PER (4th) SERVING: 185 calories, 2 g protein, 21 g carbohydrate, 12 g fat (2 g saturated), 0 mg cholesterol, 281 mg sodium, 3 g fiber. Excerpt from SF Chronicle 05/06/98 Food Section see www.sfgate.com ; Busted by HANNEMAN Notes: "This is a variation on the classic Sicilian recipe, using peppers instead of eggplant. A caponata is sweet and sour, and very savory, much like a contemporary European chutney. This one is spicy, too -- a small dab on the citrus-spiced chicken breasts enlivens it brilliantly." Recipe by: Marlena Spieler, San Francisco Chronicle (1998) Posted to MC-Recipe Digest by Kitpath on May 07, 1998