Yield: Serves 6-8
1 cup onion, sliced
¼ cup + 2 tablespoons olive oil
2 cloves garlic, minced
1 medium eggplant, cut in ¾-inch cubes
2 medium peppers, 1 yellow and 1 green, seeded and cut in ¾-inch pieces
4 medium zucchini, cut in ¾-inch cubes
4 medium tomatoes, peeled, seeded and chopped
½ cup red wine
1 teaspoon salt packed capers
1 bouquet garni with parsley stems, bay leaf and sprigs of thyme
Coarse salt and pepper
1 tablespoon chopped basil