1 medium eggplant, seeded and cut into 3/4 inch rounds
1/4 cup olive oil
2 tablespoons white wine vinegar
1 1/2 cups white wine
1 large red onion, cut into 1/2 inch slices
2 red chile peppers, seeded and cut into 5 rings
1 medium white onion, sliced into round wedges
1 medium zucchini, sliced into 1 inch rounds
1 medium carrot, peeled and sliced into rows
3 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
Heat oil in a medium saucepan over medium heat. Saute eggplant for about 10 minutes, turning once. Add vinegar, white wine, red onion, chiles, white onion, zucchini and carrot; let cook, stirring occasionally, for 5 minutes. Stir wine mixture into eggplant mixture. Heat just to boiling, stirring constantly. Remove from heat.
Stir lemon juice, Worcestershire sauce and lemon juice into eggplant mixture. Cover and let stand 10 minutes.