eggplant sauteed, berengena saltiada

Ingredients

• 1 large or medium eggplant peeled and diced in small cubes.
• 1 large sweet onion diced
• 1 medium red sweet pepper diced
• 4 cloves fresh garlic mashed or put through a garlic press
• 1/4 cup olive oil
• 2 teaspoons minced parsley
• 2 teaspoons chopped cilantro
• 1/2 large can of whole tomatos about 4, mashed with some of the juice
• 3 tablespoons red cooking wine or red table wine
• 1 large bay leaf
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayanne pepper
• 1/4 teaspoon black pepper