eggplant sauteed, berengena saltiada

Ingredients For eggplant sauteed, berengena saltiada

• 1 lg

  or medium eggplant peeled and diced in small cubes.
• 1 lg

  sweet onion diced
• 1 md

  red sweet pepper diced
• 4 clove

  fresh garlic mashed or put through a garlic press
• 1/4 c

  olive oil
• 2 tsp

  minced parsley
• 2 tsp

  chopped cilantro
• 1/2 lg

  can of whole tomatos about 4, mashed with some of the juice
• 3 Tbsp

  red cooking wine or red table wine
• 1 lg

  bay leaf
• 1/2 tsp

  dried oregano
• 1/2 tsp

  ground cumin
• 2 Tbsp

  balsamic vinegar
• 2 Tbsp

  honey
• 1 1/2 tsp

  salt
• 1/4 tsp

  cayanne pepper
• 1/4 tsp

  black pepper