Sautéed Celery and Peppers
Rinse and trim the celery, then cut into thick slices. Rinse and halve the peppers. Remove the seeds and julienne. Peel and halve the garlic. Place the raisins in a bowl, cover with the marsala, and let soak for 15 minutes. Heat 2-3 tablespoons of olive oil in a wide saucepan. Sauté the celery and peppers over low heat, stirring constantly.
Add 1 sprig of thyme and the garlic to the pan, and continue to cook for 10-15 minutes over low heat stirring constantly. Drain the raisins thoroughly, then add to the vegetables. Cook an additional 2-3 minutes. Remove the pan from the heat and season to taste with salt and pepper. Add the remaining thyme sprigs and pine nuts, and toss to combine. Remove from the heat, let cool, and serve at room temperature.