Serves: 4
Total Calories: 224

1/4 cup olive oil
6 cloves garlic finely minced
3 pounds ripe but firm plum tomatoes cut into bite sized chunks
1 pound unpeeled zucchini cut into bite sized chunks
2 large unpeeled eggplant cut into bite sized chunks
2 large onions coarsely chopped
1 cup red wine
1 cup chopped fresh basil or 1/4 cup dried basil
salt and cracked pepper to taste
red pepper flake to taste

1. Place the oil in a heavy stockpot over medium heat. When the oil is hot, add the garlic and cook, stirring occasionally, until soft but not brown.

2. Add the vegetables to the stockpot, and toss to coat with the oil. Stir in the wine and seasonings and cook uncovered, stirring occasionally, for about 30 minutes, or until the vegetables are tender and the liquid has evaporated. The vegetables should retain their shape, so don’t let them get mushy.

3. Serve hot with chunks of French bread, use as a side dish, or serve chilled as a salad.

Nutritional Facts:

Serves: 4
Total Calories: 224
Calories from Fat: 120

More Recipes from the The Sophisticated...Olive Cookbook:
Mediterranean Vegetable Bake
Penne Pasta and Olives with Orange Zest
Hungarian Noodles with Cabbage and Cottage Cheese
Lamb and Olive Stew
Ratatouille
Mediterranean Meatloaf