Ingredients for 2 servings:
1. olive oil, for frying
2. 1 red onion, finely chopped
3. 6 button mushrooms, sliced
4. 1 hot chili pepper, chopped
5. 1 eggplant, cut into bite-sized pieces
6. 2 teaspoons ground cumin
7. 1 tablespoon balsamic vinegar
8. 200 g bacon, cut into small pieces (10-12 strips)
9. 1 red pepper, sliced into strips
10. 1 (400 g) can chopped tomatoes
11. 10 sun-dried tomatoes, chopped
12. 1/2 cup red wine
13. 1 1/2 cups water or 1 1/2 cups stock
14. salt and pepper
15. 150 g Greek yogurt or 150 g plain yogurt

Directions:
1. Heat a bit of olive oil in a large saucepan and sauté the onion, mushrooms and chilli pepper for a couple minutes.
2. Add the eggplant and continue cooking over a medium-low heat for about five minutes, until the eggplant starts to soften.
3. Add in the cumin, balsamic vinegar, bacon and red pepper.
4. Cook until the bacon starts to colour, then add in the chopped tomatoes, sundried tomatoes, red wine and stock.
5. Season with salt and pepper.
6. Bring to a boil, then turn the heat down, three-quarters cover the pot and simmer for about 20 minutes or until you are happy with the thickness of the sauce.
7. Check the seasoning and serve with a dollop of yogurt or over some cooked basmati rice.

Enjoy your meal!