Blister the skins of the peppers over a flame or under the grill. Put in a covered bowl for 10 minutes then peel, deseed, cut into strips and put on a serving plate.
Blanch, refresh and peel the tomatoes. Purée in a blender or liquidizer and push through a sieve into a bowl.
Peel, smash and chop the garlic and add it to the bowl. Stir in the vinegar and oil and season with salt and pepper to taste. Spoon the tomato vinaigrette purée over the peppers.
Rinse the capers, dry them and scatter them over.
Finish the dish with whole mint and basil leaves.
© 1995 Alastair Little. All rights reserved.