2 red bell pepper, cut into strips
2 red onions, cut into strips
1 tablespoon olive oil
1 teaspoon butter
1/4 cup red wine, optional
1 pinch salt
1 pinch ground black pepper
1 pinch dried basil
In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter, saute for 2 minutes. Reduce heat to medium low and continue cooking, stirring occasionally, until the onions and peppers soften.
If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Makes 4 servings.
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