Start with plenty of onions sauteed in olive oil, add chopped garlic. Add roasted red pepper, chopped, pitted Kalamata olives, optionally add capers, increase heat! Add fresh herbs - including some ground anise seed- when it is sticky and just starting to burn, deglaze with red wine, watch out for splashing and boiling, a possible safety hazard. Reduce the wine mixture a bit then stir in canned marinara sauce. Can be used on pasta, greens, sauteed eggplant, etc. or combine all.
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