6-Vegetable Mediterranean Stew

• olive oil, for frying
• 1 red onion, finely chopped
• 6 button mushrooms, sliced
• 1 hot chili pepper, chopped
• 1 eggplant, 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 pepper, sliced into strips
• 1 (400 g) can chopped tomatoes
• 10 sun-dried tomatoes, chopped
• 12 cup red wine
• 1 12 cups water or 1 12 cups stock
• salt and pepper
• 150 g Greek yogurt or 150 g plain yogurt (optional)

1. Heat a bit of olive oil in a large saucepan and saute the onion, mushrooms and chilli pepper for a couple minutes.
2. Add the eggplant and continue cooking over a medium-low heat for about five minutes, until the eggplant starts to soften.
3. Add in the cumin, balsamic vinegar, bacon and red pepper.
4. Cook until the bacon starts to colour, then add in the chopped tomatoes, sundried tomatoes, red wine and stock.
5. Season with salt and pepper.
6. 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.
7. Check the seasoning and serve with a dollop of yogurt or over some cooked basmati rice.

olive oil, red onion, button mushrooms, hot chili pepper, eggplant, ground cumin, balsamic vinegar, bacon, red pepper, tomatoes, tomatoes, red wine, water, salt, greek yogurt

Taken from www.food.com/recipe/6-vegetable-mediterranean-stew-58045 (may not work)