Ingredients:
1/4 cup olive oil
1 red onions, diced
12 garlic cloves ( whole, peeled)
2 zucchini, diced
1 -2 eggplants, diced
1 red bell peppers, diced
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano leaves
1/4 cup white wine
1/2 cup vegetable broth
1/4 cup sultanas ( golden raisins)
1/4 cup green olives ( big and firm)
1 tablespoon capers
Directions:
Pre-heat oven to 350 F.
In a large dutch oven, heat olive oil and onions together, slowly, until they begin to get tender, but do not take on any color (10 minutes).
Add garlic and saute 5 minutes over medium heat.
Add zucchini, eggplant and pepper. Season (1 tsp or so of each) with salt and black pepper. Add fresh herbs.
Toss everything well with the oil, garlic and onions. The eggplant will absorb the oil quickly.
Place, uncovered in the oven for 20 minutes.
De-glaze the pan with the wine and broth. Stir in Sultanas, olives and capers and cook until most of the juices are gone and everything is tender (about 20 more minutes uncovered).
Serve with chopped, fresh parsley and another drizzle of very good olive oil.
Servings: 4-6
Time preparation: 15 min.
Time total: 75 min.