Ingredients:
2 tablespoons olive oil
1 red onion, chopped
1 red sweet pepper, chopped
1 clove garlic, minced
1 teaspoon chopped fresh thyme
1/3 cup dry red wine
1 pound tomatoes (peeled optional), chopped
2/3 cup vegetable stock
1 tablespoon red wine vinegar
1 tablespoon brown sugar
2 and 2/3 cups chopped broccoli
2 tablespoons tomato paste
½ cup pitted green olives
¼ cup capers, drained
1 tablespoon shredded fresh basil

Directions:

  1. In a large pan heat the oil. Add the onion, bell pepper, garlic, and thyme; cook 6-8 minutes or until lightly browned. Add the wine and boil rapidly for 3 minutes. Add the tomatoes, stock, vinegar, and sugar. Stir well, then cover and simmer 20 minutes.
  2. Steam broccoli over boiling water for 5 minutes, covered, or until crisp-tender. Add the tomato puree, olives, capers, and basil. Cook 3-4 minutes. Cool to room temperature and serve.

Makes 4 servings