Roast 2 lightly oiled and seasoned red peppers in a saute pan on the bottom of a 400 degree oven. Turn every few minutes until all sides are fairly charred, about 12 minutes. Place peppers in a plastic bag to loosen skin. When cool, peel and discard stem and seeds. Cut into sections about 4 inches by 1 1/2 inches. Place each sole filet, whiter side down on, on cutting board. Cover with double layered plastic wrap and pound lightly with the smooth side of a mallet or heavy knife to thin out fish some without tearing it. Spread black olive paste lightly onto each filet, and lay down one red pepper strip per filet. Roll each filet fairly tight from thin end (tail) to head (thicker end). Season roulades and poach in 2 ounces white wine, juice and strips of zest of one lemon, capers, tomato juice and 4 ounces cold water. Bring to boil, then simmer covered 10 to 12 minutes. When fish appears cooked whisk in 1 teaspoon olive oil and basil chiffonade. Split roulade along natural divide and serve sole roulade with olive past, roast peppers and capers.