---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables, Preserves, Italian
       Yield: 4 servings
   6 1/2 lb Green peppers
      12    Basil leaves
       4 c  White-wine vinegar
       4 c  Balsamic vinegar
       1 ts Sugar
       4 ts Salt
       4 cl Garlic, cut in half
       4 cl Garlic, chopped
   3 1/2 oz Capers
       7 oz Canned anchovy fillts
            Extra virgin olive oil
   Wash, core and seed the green peppers and cut into
   long thin strips. In a deep casserole, put both
   vinegars, the sugar, salt and halved garlic cloves.
   Bring to a strong boil, then add the green peppers and
   cook for 10 minutes. Remove the peppers from the
   liquid and place on paper towels to dry.
   Put a layer of green peppers into a glass jar and
   cover with some chopped garlic, a pinch of capers, a
   few small anchovy pieces and a few basil leaves. Add a
   second layer of green peppers and repeat the process
   until all the ingredients have been used. Top with
   basil. Add fresh oil, a little at a time, pressing the
   jar contents down with your fingers to force the oil
   well down into the jar and thoroughly coat all the
   ingredients. At least 1/2-inch of oil must cover the
   top and any air pockets must be eliminated. Seal the
   jar hermetically and store in a cool dark place for 20