Eel Livornese

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2 pounds eel, filleted and skinned, cut into 4-inch pieces

2 (28-ounce) cans San Marzano tomatoes

1 cup red wine

2 tablespoons capers

12 Gaeta olives

1 teaspoon red pepper

1 teaspoon oregano

1/2 teaspoon salt

4 basil leaves