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 
  days.