A delicious dinner with a tropical flavor.

1 C. red wine vinegar
1 T. tomato paste
3 T. olive oil
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 green bell pepper, seeded and julienned
1 yellow onion, julienned
3 cloves garlic, minced
4 ripe (yellow) plantains*
Salt and pepper to taste

1. Preheat oven to 350 degrees F. Mix vinegar and tomato paste, add julienned peppers, onion and garlic, season with salt and pepper and reserve.
2. Peel plantains* and generously season with salt and pepper. In large skillet, heat olive oil. Place one plantain at a time in pan, browning on all sides; then place skillet in oven and bake for about 15 minutes. Remove from oven and pour reserved pepper mixture over plantains; cook mixture over low heat on stove until peppers are wilted.

YIELD: 8 servings (when eaten over black beans and rice)

NUTRITION ANALYSIS PER SERVING: Calories, 204; Fiber, 4 grams; Fat, 5 grams; Cholesterol, 0 milligrams; Sodium, 24 milligrams

*The plantain, a member of the banana family that is extremely popular in Latin American countries, is always used when cooked. Plantains have a mild, squash-like flavor. They are inexpensive and are increasingly available in grocery stores. To easily peel a plantain, cut off each end and soak it in warm water for about 10 minutes.