Peppers and Onions...and Raisins
Combine the raisins and Marsala in a small saucepan. Bring to a boil, turn off the heat and set aside. The wine will be absorbed into the raisins and plump them up. Meanwhile, remove the seeds and ribs from the peppers and slice them lengthwise into wide strips. Peel the onions and cut them into quarters. Sauté peppers and onions together in the oil until tender but not limp. Stir in the raisins at the end and serve either warm or at room temperature. Serves 4.