Prepare all ingredients. Slice peppers, onions and garlic. Cut eggplants.
In a large frying pan, heat up a dash of olive oil and fry pepper, onions, garlix and eggplants for 10 minutes.
Cover and cook for another 10 minutes. Add tomato sauce, red wine and cook for 30 minutes.
Slice chili pepper removing seeds. Sieve corn and red beans.
Add corn, red beans, chili pepper, herbes de Provence with salt and pepper. Cook for another 10 minutes and serve. The huge advantage with this dish is that can never be too cooked.
Serve in mexican tortilla with guacamole, full cream and grated cheese.
