Ingredients:
olive oil, for frying
1 red onions, finely chopped
6 button mushrooms, sliced
1 hot chili peppers, chopped
1 eggplants, cut into bite-sized pieces
2 teaspoons ground cumin
1 tablespoon balsamic vinegar
200 g bacon, cut into small pieces ( 10-12 strips)
1 red peppers, sliced into strips
1 (400 g) cans chopped tomatoes
10 sun-dried tomatoes, chopped
1/2 cup red wine
1 1/2 cups water or 1 1/2 cups stock
salt and pepper
150 g Greek yogurt or 150 g plain yogurt (optional)
Directions:
Heat a bit of olive oil in a large saucepan and saute the onion, mushrooms and chilli pepper for a couple minutes.
Add the eggplant and continue cooking over a medium-low heat for about five minutes, until the eggplant starts to soften.
Add in the cumin, balsamic vinegar, bacon and red pepper.
Cook until the bacon starts to colour, then add in the chopped tomatoes, sundried tomatoes, red wine and stock.
Season with salt and pepper.
Bring to a boil, then turn the heat down, three-quarters cover the pot and simmer for about 20 minutes or until you are happy with the thickness of the sauce.
Check the seasoning and serve with a dollop of yogurt or over some cooked basmati rice.
Servings: 2-3
Time preparation: 20 min.
Time total: 55 min.