Active Time
25 MIN
Total Time
45 MIN
Yield
Serves : 4 first-course servings

How to Make It

Step 1    

In a shallow bowl, toss the figs with 1 tablespoon of the balsamic vinegar.

Step 2    

In a large saucepan, heat 2 tablespoons of the olive oil. Add the bell peppers, onion, garlic, cinnamon and lemon zest, season with salt and cook over moderately high heat for 3 minutes. Add the wine and cook for 1 minute. Add the water and thyme, cover and cook until the peppers are tender, 10 minutes. Add the figs and cook for 2 minutes. Remove from the heat. Discard the garlic, cinnamon, lemon zest and thyme. Transfer to a bowl and let cool slightly, then stir in the basil, marjoram and the remaining 1 tablespoon of vinegar and 2 tablespoons of oil. Season with salt. Serve warm or at room temperature.

Notes

One Serving 329 cal, 15 gm total fat, 2.2 gm saturated fat, 49 gm carb, 10 gm fiber.

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