1/2 cup olive oil
1 tablespoon chopped garlic
1 teaspoon dried basil
1 teaspoon salt
1/3 cup chopped onion
1/2 cup chopped black olives
1/2 cup chopped spinach
1/3 cup red wine
1/4 cup mozzarella cheese, shredded
1/2 cup chopped sun-dried tomatoes
1/4 cup grated Parmesan cheese
2 lemon wedges, garbanzo mushrooms, marinated tomatoes and sun-dried tomatoes.
In a medium-size bowl, mix olive oil, garlic powder, basil, salt and onion powder. Heat the oil in a large skillet over medium heat. Saute garlic, basil and salt for about 1 minute, or until garlic is lightly fragrant and slightly brown. Add onion and tomatoes and reduce heat. Stir in sun-dried tomatoes, Parmesan and tomato juices. When tomatoes and cream are almost done, stir in spinach, red wine and oil mixture. Remove from heat and pour into a 9x13 inch baking dish. Sprinkle with marinated tomatoes and Parmesan.