Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6 1/2   lb           Green peppers
  12                    Basil leaves
   4       c            White-wine vinegar
   4       c            Balsamic vinegar
   1       t            Sugar
   4       ts           Salt
   4       cloves           Garlic, cut in half
   4       cloves           Garlic, chopped
   3 1/2   oz           Capers
   7       oz           Canned anchovy fillts
                        Extra virgin olive oil

Preparation:

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.