1 onion, diced
3 to 6 garlic cloves, minced
1 large eggplant (aubergine) or 6 japanese ones, chopped into cubes
1 green pepper, chopped
2 T good tomato paste
1/3 dry red wine or water
1 tsp dried basil
1 tsp dried oregano leaf
2 tsp sugar
3 T balsamic vinegar
6 oz jar marinated artichoke hearts, drained
12 Kalamata olives, halved
Saute onion and garlic in oil.
Add eggplant, green onion, tomato paste, basil, oregano, and sugar
and cover. Stir once or twice while the eggplant cooks all the way
Puree half of the cooked eggplant and stir it back into the rest
of the chunks.
Right before serving, add the balsamic vinegar, artichoke hearts
and the sliced olives.
Serve with pasta, quinoa, rice or a sturdy bread. and of course,
with the rest of the red wine.