---------- 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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