• 3 tablespoons olive oil , divided
  • 2 medium onions , sliced
  • 3 bell peppers , sliced into strips (using one red, one yellow or orange and one green will be pretty)
  • 1 teaspoon sugar
  • 1/2 teaspoon paprika
  • 1 lb kielbasa or 1 lb linguica sausage , cooked and cut in half lengthwise and cut crosswise into 6-inch long pieces
  • 1 cup red wine
  • 2/3 cup kalamata olive , pitted and sliced
  • 1 baguette , halved lenthwise and cut crosswise into quarters
  • 1 In a large skillet heat 2 tablespoons olive oil over med high heat. Add onions and sauted for five minutes or until onions are soft. Stir in peppers and saute another 5 minutes or until pepper are lightly browned. Sprinkle with sugar and paprika and saute another minute. Transfer mixture to a plate but leave drippings in pan.
  • 2 Add remaining oil (1 tablespoon) to skillet and then add sausage and heat until browned and heated (5 minutes). Transfer sausage to plate with onions and peppers.
  • 3 Add wine to skillet and heat until reduced by half (3-5 minutes). Return sausage/pepper/onion mixture to sillet and stir in olives. Cook for 2-5 minutes or until heated through.
  • 4 Place baguette quarters on each of 4 plates and fill with sausage mixture, spooning juices over each.
  • 5 Serve and enjoy!