Sicilian Pepper Salad
Heat oil in a large skillet or pot over medium-high heat. Add peppers; cook, stirring often, for 5 minutes. Add garlic and wine (or water); cook, stirring occasionally, until almost tender, 3 to 5 minutes more. Add vinegar, sugar and salt; cook, stirring, for 1 minute. Remove from heat. Gently stir in currants and pine nuts. Sprinkle with parsley just before serving.Advertisement
Make Ahead Tip: Hold at room temperature for up to 2 hours or refrigerate for up to 1 day; bring to room temperature before serving.
1 vegetable, 1/2 fruit, 2 fat