Olive oil
8 cloves garlic, thinly sliced or chopped
1 lg. onion, sliced
1 sm. jar black olives, pitted & thinly sliced
1 sm. jar capers
1 (28 oz.) can tomato puree
5 tbsp. white miso
1 c. red Zinfandel wine
Red pepper to taste
Basil to taste
Pasta or rice

1. Saute garlic in oil in a large skillet. Add onions and cook until transparent.

2. Add olives and capers and cook another few minutes. Then add remaining ingredients. Heat thoroughly, approximately 15 minutes.

3. Serve over pasta or rice.