Wash the peppers and either grill them on the BBQ or in the oven until the skin begins to burn on all sides.
Let them cool off and remove the skin, the stem and the seeds.
By hand make filets and place them in a platter.
Garnish with EV olive oil, slices of garlic, basil and the capers. Sprinkle salt as desired.
Let the plate rest in the fridge for a few hours to marinate and then serve.