---------- Recipe via Meal-Master (tm) v8.02

     Title: SWEET-AND-SOUR RED PEPPERS
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.

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