---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetables
       Yield: 2 servings
       1 lb Red bell peppers
       2 tb Fruity olive oil
       1    Garlic clove; thinly sliced
     1/2 ts Salt
       1 tb Tomato paste
            -(the kind you squeeze
            - out of a tube)
       1 tb Balsamic vinegar
            Small basil leaves
            -  left whole, -=OR=-
            -Large Basil leaves
            -  shredded
   SLICE THE PEPPER INTO STRIPS 2- to 3-inches long and
   about 1/4-inch wide--or whatever width appeals to you.
   They can be very skinny, or nice and wide, too. Heat
   oil in a large skillet with the garlic. When it’s hot,
   add the peppers, sprinkled with salt, and stir so that
   all are coated with the oil. Cook over a brisk heat,
   shaking the pan occasionally until the peppers are hot
   and beginning to cook, about 5 minutes, then stir in
   the tomato paste. When it is well incorporated, add
   the vinegar and stir. Continue to saute until the
   vinegar is reduced and the peppers are as done as you
   like. They're good when still somewhat firm--perfect
   for a little salad--but they can also cook until they
   are very soft throughout-- good with pasta or heaped
   on garlic- rubbed grilled bread. Toss in the basil,
   season with pepper, and heap onto a serving plate.