Put about 1 tbsp of the oil in a pan just big enough to handle the 2 peppers. Medium high and add the peppers. Turn the peppers as the skin becomes dark brown to black and starts to bubble away from the pepper. Whiie they are roasting chop up the garlic and basil. When the sides are all roasted give them a little time on each end. When they are black and bubbly all over turn the heat off and move the peppers to a cutting board.

With a serrated steak knife cut out that stem and cut the peppers in half lengthwise. Get rid of the seeds and remove the white stuff. Turn the halves over and remove the skin by dragging the knife across the skin. It's real easy the skin will want to come off. If you are going to use the peppers in sandwiches or on burgers, etc. You could use the halves astray are at that point.

Cut up the peppers in whatever size you want and put them in a container that'll have tight lid. Add the oil, the garlic and the basil. Stir it up. I'll bet you can't resist having some a piece of cheese right then. A little wine would go good also.