3 tablespoons olive oil
2 medium onions, sliced
3 bell peppers, cut into strips
1 teaspoon sugar
1/2 teaspoon paprika
1 pound kielbasa, cooked and cut in half lengthwise and cut crosswise into 6-inch long pieces
1 cup red wine
2/3 cups sliced black olives (kalamata are even better)
4 hoagie buns or other firm rolls, toasted
In a large skillet heat 2 tablespoons olive oil over med high heat.
Add onions and sauteed until onions are soft.
Stir in peppers and saute until peppers are lightly browned.
Add sugar and paprika and stir to coat.
Transfer mixture to a plate but leave drippings in pan.
Add remaining oil (1 tablespoon) to skillet.
Add sausage and heat until browned and heated through.
Transfer sausage to plate with onions and peppers.
Add wine to skillet and heat until reduced by half.
Return sausage/pepper/onion mixture to skillet and stir in olives.
Cook until heated through.
Fill each toasted bun with sausages; top with onions and peppers; spoon juices over.(Can also make open-faced and top with Provolone cheese and heat under broiler until bubbly and melted.) Serves 4