6 cloves garlic, peeled and crushed
2 medium onions, sliced
2 red bell peppers, sliced into strips
2 green bell peppers, sliced into strips
2 yellow bell peppers, sliced into strips
3 tablespoons olive oil
1 teaspoon dried sage
1 cup white wine
salt, to taste
2 cups tomatoes, chopped
2 tablespoons capers, drained
1 teaspoon dried parsley
2 teaspoons dried basil
1. Stirring occasionally, cook garlic, onions, peppers in oil until onions are soft (8 minutes).
2. Add sage, wine, and salt; cover and cook on low simmer (8 minutes).
3. Stir in tomatoes and capers, cover and cook (25-30 minutes). If mixture dries out, add 2-3 tablespoons water.
4. Add parsley and basil, and stir and cook (2 minutes). Serve warm or room temperature.