INGREDIENTS
2 tablespoons extra virgin olive oil
1 large onion cut into thin wedges
3 large bell peppers (preferably 1 red, 1 yellow, 1 green), cut into thin strips
1/4 cup dark or golden raisins
1 tsp brown sugar
1 cup dry red wine
1/2 tsp salt
Freshly ground black pepper, to taste
Dash of red wine vinegar
METHOD
In large nonstick skillet, heat oil over medium heat. Add onions and saute 5 minutes or until translucent.
Stir in bell peppers, raisins, sugar, and wine, and bring to a boil over high heat. Reduce heat to low and cook, uncovered, 45 minutes to 1 hour, or until mixture is soft and wine is reduced to syrup-like consistency.
Remove skillet from heat. Season with salt and pepper and a dash of vinegar. Serve hot or chilled with a squeeze of lemon and sprinkled with crumbled goat cheese.
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