1 lg. red onion, 1/2 inch wide x 3 inches long pieces
1 red pepper
1 yellow pepper
1 to 2 green peppers
1 Japanese or Chinese eggplant, cubed
2 zucchini, 3/4 inch slices
2 to 4 tomatoes, sliced
2 cloves minced garlic
2 tbsp. olive oil
4 tbsp. ketchup
4 tbsp. dry sherry
2 tbsp. balsamic vinegar
Liquid
Salt & pepper

Chop vegetables. Preheat oven to 350 degrees. Heat wok. Add 2 tablespoons oil and heat 30 seconds. Sear onions until edges brown. Remove to oven-proof pan with slotted spoon. Saute peppers and remove to pan. Stir fry eggplant and zucchini. Sprinkle with garlic before removing to pan. (Add chicken broth or tomato juice as needed so vegetables don't stick.) Put tomatoes over other vegetables. Pour ketchup, sherry and vinegar into a pan and deglaze, scraping up any browned bits. Pour hot sauce over vegetables, salt and pepper to taste. Cover tightly with foil and bake 20 minutes.