Preheat the oven to 180 degrees Celsius and line a large baking tray. Lightly oil the capsicums with the oil of your choice and place into the oven for 60-90 minutes, depending on their size and how well done you like them.
Once blistered and well cooked, remove from the oven. You can load them into a bowl to cover them or just leave them on the tray. Either way, cover them with a tea towel or wrap and allow them to sweat for 15-20 minutes. This makes their skins easier to remove.
Once the capsicums are ready, peel them and remove as many seeds as you can (see notes for tips). Place them in a bowl and add the sherry vinegar, seasoning, sweetener and 1-2 tablespoons Aleppo chilli oil. You can allow them to marinate or serve them straight away.
You can either arrange the ingredients on a serving plate to meld and make the tartines from there, or make them purposely off the bat. The bread can be fresh or toasted. You can also omit the tartine aspect and eat as a salad.
Either way, finish the tartines or salad with seasoning and perhaps a little more vinegar, to taste.