Heat oil in a pan. Add chopped garlic cloves and long chopped onion slices. Saute until translucent. Add long chopped tomatoes julienned red and yellow bell peppers, tomato puree, boiled black eyed peas (soaked overnight), water, salt, and black pepper powder. Saute well and add basil leaves. Peperonata is ready Halve the French bread loaf. Cut each half into thin slices. Transfer peperonata to the serving plate. Garnish with parmesan cheese shavings and balsamic vinegar. Serve with the slices of bread.