2 yellow peppers, 1 red pepper cut in cubes
1 potato cut in cubes
1 zucchini cut in cubes
1 eggplant cut in cubes
1 carrot sliced
1/2 onion sliced
1 full cup tomatoes sauce
1 coffee cup white wine
1/2 stock cube melted in 1/4 cup warm water
salt and pepper
On a medium heat cook and stir the onion in oil. Add tomatoes sauce and the remaining ingredients. Simmer with whitw wine until reduced, Add the stock, and cook on medium heat for about 20 minutes until all the vegetables are tender.
Seasoning with salt and pepper and serve hot or cold as you like.