| | Directions | | In a large sauté pan or deep skillet: Sauté the onion in wine and water, until most of the liquid is evaporated. Add in eggplant and peppers and toss quickly. Add zucchini, and sauté for a few minutes longer. Add all other ingredients, and cover. Simmer on low heat about 30 minutes, until veggies are tender, but not mushy. Remove cover, and cook a bit more, until stew is thicker. Serve with crusty bread, or over rice. |
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| Ingredients | | - |  | 1 red onion, thinly sliced |
| - | | 1/3 cup water |
| - | | 1/3 cup cooking wine, red or white |
| - | | 1 eggplant, cut into cubes 1 inch thick (not peeled) |
| - | | 1 green pepper, cut into strips |
| - | | 1 Red pepper, cut into strips |
| - | | 3 zucchini, cut inch half length wise, then cut into slices |
| - | | 1 can whole tomatoes inch puree (16 ounce can) |
| - | | 2 cloves garlic, minced fine |
| - | | 1/2 teaspoon oregano |
| - | | 1/2 teaspoon basil |
| - | | 1/4 teaspoon pepper |
| - | | juice of 1/2 lemon (optional) |
| - | | salt to taste |
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