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• cook: 0 hr
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servings:

Serves 4

• 1 onion, chopped
• 2 garlic cloves, minced
• 4 Tablespoons olive oil
• 1 large eggplant (about 1 pound) cut into ½” pieces
• 2 small zucchinis, halved length-wise, cut into ¼” slices
• 1 bell pepper, chopped
• ¾ pound small ripe tomatoes, roughly chopped
• 2 Tablespoons tomato paste
• ½ cup red wine (or white wine or chicken stock)
• ½ teaspoon dried oregano
• ¼ teaspoon dried thyme, crumbled
• ¼ teaspoon fennel seeds
• ¼ teaspoon red pepper flakes
• ¾ teaspoon kosher salt

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