Wash, core, and seed the pepper. Cut pepper into lengthwise slices.

Peel and slice the onion. If the onion is large, use half of it, or an amount roughly equal to the pepper.

Crush and mince the garlic clove, if using.

Place a saute pan on the stove and add the olive oil. Heat gently. Add garlic clove, if using. Cook for a minute or so. You want it to become translucent rather than brown. If garlic is browning, turn the heat down.

Add the wine or broth, then tip in the vegetables. Adjust heat so liquid simmers gently–you don’t want a galloping boil.

Cover pan and cook vegetables, 10-15 minutes, stirring occasionally. You should not need to add more liquid, but if the pan goes dry, add a bit more wine, broth, or water.

After 15 minutes, season vegetables with a scant teaspoon salt and pepper. I added a little sumac, because I adore its lemony flavor, but don’t feel obligated.

Cover the pan again, and cook pepper and onion another 15 minutes, until vegetables are softened. At this point it’s a question of personal taste: you can continue cooking longer, or stop. Taste and decide.

Peppers and onions have numerous applications. Stir them into pasta, polenta, or rice. Drape them atop pizza. Do as I do and add them to sandwiches. Nestle them alongside pork, poultry, fish, beef, or tofu. Fold them into a tortilla with chicken, sour cream, hot sauce, lettuce, and avocado. Eat them with black beans.

Peppers and onions keep, refrigerated in a lidded container, for about six days. Freezing is not recommended.

Note: I do not suggest using green peppers due to their harsher flavor profile. If you are a green pepper fan, go for it.