1.   Any remaining peppers, when kept in sauce and tightly wrapped, will keep well in the refrigerator for a few weeks.

2.   Chop the remaining roasted pepper and thickly slice the remaining cucumber halves.

3.   Chop remaining peppers.

4.   Cut the remaining pepper half into thin slices and set aside.

5.   Top with half of the breadcrumb mixture, then arrange the remaining pepper strips over the breadcrumb mixture and top with the remaining breadcrumb mixture.

6.   When all flame has disappeared, add remaining pepper.

7.   When oil is correct temperature, remove from heat and add remaining pepper flakes.