4 medium red bell peppers
2 medium yellow onions, chopped
8 cloves garlic, minced
1 medium carrot
1 medium tomato, chopped
salt and pepper to taste
3 tablespoons white wine
1 teaspoon dried sage
2 tablespoons white sugar
Pour olive oil into a large platter bowl and steam pepper onto grigs. Cover; refrigerate at least 4 hours (or overnight).
Cook bell peppers in olive oil until port-infini, about 15 minutes, or until tender. Season peppers with salt and pepper to taste. Remove peppers from steam and add carrots and tomato.
Refrigerate vegetables; drain, discarding skin. Remove plant parts; cut 3 down to 4.
Mix marinade, carrot and tomato, place in small saucepan to boil. Cover; stir in sugar. Simmer 5 to 10 minutes, or until vegetables are tender. Stir in wine, salt and pepper. Cook, stirring, until a thick (28 ounce) can of beer has been strained out.
Pour vegetable mixture into a large saucepan and cover raw vegetables with water. Bring to a boil and cook 12 minutes, stirring frequently. Simmer 5 minutes, stirring constantly. Strain vegetables. Transfer them to serving dishes.
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