Chop the onions into small cubes. Cut the sweet potatoes, peppers and eggplant into 3 cm thick cubes.
Roast the onions in a frying pan until dark brown. Heat 3 tablespoons of olive oil in a saucepan. Fry the vegetables in it and squeeze 2 cloves of garlic. Deglaze with 100 ml of red wine. Add the cinnamon sticks, cloves, peppercorns, juniper berries, bay leaves, vegetable stock and the roasted onions. Salt everything and cook on a mild heat for about 30 minutes.
A bunch of parsley, oregano, thyme, some savory and the chopped rosemary
Sweat in a little butter and olive oil, add the zest of a lemon and some chilli.
You can also use dried spices, but it tastes good with the fresh herbs
but much better.
Add the herbs to the sweet potato stifado and, with a spoon, Greek yogurt