4 Tbsp. olive oil
½ cup peeled, diced eggplant
½ cup diced onion
½ cup diced zucchini
¼ cup white wine
4 medium tomatoes, diced
1 Tbsp. tomato paste
2 Tbsp. minced garlic
1 Tbsp. chopped oregano
2 red bell peppers, roasted, seeded, julienned
1 yellow bell pepper, roasted, seeded, julienned
1 Tbsp. chopped basil
4 sprigs basil
** sea salt and freshly ground black pepper

Heat 2 Tbsp. olive oil in large skillet until very hot. Add eggplant. Sauté over medium heat 5 minutes, until translucent. Stir constantly. Add remaining olive oil. Add onion and zucchini. Cook 2 minutes. Add white wine, tomato, tomato paste, garlic and oregano. Cook 10 minutes, or until liquid has evaporated. Add julienned peppers and basil. Season to taste with sea salt and freshly ground black pepper. Set aside.