Serves 6


  • 2 Tbs olive oil
  • 2 cloves garlic, crushed and minced
  • 1 large onion small diced
  • 1 eggplant, medium dice
  • 2 sweet peppers ( green bell) medium dice
  • ¼ C. red wine dry
  • 4 large tomatoes coarsely chopped
  • 4 zucchini medium dice
  • 1 Tbs fresh basil chopped
  • 1tsp. fresh oregano chopped
  • ½ tsp thyme chopped
  • 2 Tbs. fresh parsley chopped


  • Heat olive oil over medium heat
  •   Add garlic and onions, cook until softened (6-8 minutes)
  • Add eggplant, stir until coated with oil add peppers, stir the add the wine and stir again
  • Cover and cook for 10 minutes
  • Add the tomatoes, zucchini, and herbs.  Mix well cover and cook for 15 minutes

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