spicy vegetable stew

olive oil
1 large potato--peeled and cubed
1 red bell pepper--julienne (you can use roasted peppers if you have in cupboard)
2 ribs celery--cut in large pieces
2 medium carrots--cut in large pieces
1 large eggplant--cut in chunks
1 small can diced tomatoes
handful kalamata olives--pitted
handful green olives with pimento (optional)
basically any kind of olive that isn't the kind you put on your finger tips
2-3 Tbs capers
4-6 dried chiles
pinch hot pepper flakes
1 1/2 cups red wine
1 cup vegetable or chicken broth
1/4 tsp or more cayenne pepper
2 Tbs tomato paste
equal amounts fresh chopped parsley and mint (about 2T each)

Heat dutch oven or stock pot over medium heat. When hot add potatoes, red pepper, celery, eggplant, and carrots.  Cook stirring occasionally until they begin to soften, but not brown--about 5 or 7 minutes.  Add tomatoes, olives, capers and hot chilies and let cook another 5 minutes, stirring occasionally.  Add broth, wine and chili flakes.  Place top on either let cook on stove top (which means you have to check and stir frequently) or pop into a 350 oven and let simmer away for about 45 minutes to an hour.  If you are making on a stove top the time will be shorter.  
Remove top and place on top of stove (if using oven).  Allow to simmer and add tomato paste, parsley and mint 
let cook for a few minutes to get to your desired thickness--i like it a bit soupy
add cayenne, salt and pepper to taste