SPANISH BELL PEPPER SAUTE
Source: Nava Atlas, In a Vegetarian Kitchen
Servings: 4-6

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 medium red bell peppers, cut into 2-inch strips
2 medium green bell pepper, cut into 2-inch strips
2 medium yellow bell pepper, cut into 2-inch strips
1/4 cup dry white wine
1/4 cup sun-dried tomatoes, (oil-cured or not) cut into strips
2 medium firm, ripe tomatoes
2 to 3 tablespoons minced fresh parsley, optional
Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the onion and sauté over medium heat until it is translucent.

Add the garlic, bell peppers, wine and dried tomatoes. Stir in 1/4 cup water and bring to a simmer. Cook, covered, over medium-low heat until the peppers are tender but not overdone, about 8 minutes.

Stir in the tomatoes and continue to cook, uncovered, just until they have lost their raw quality, about 3 to 4 minutes.

Add the optional parsley and season to taste with salt and pepper. Serve at once.