Vegetable Lentil Stew

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1 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 carrots, peeled and chopped

1 medium eggplant, peeled and chopped

1 medium zucchini, chopped

1 teaspoon cayenne pepper

1 teaspoon red pepper flakes

1 tablespoon cumin

2 cups dried lentils, picked over for stones

1/2 cup red wine

1 20 ounce can crushed tomatoes

1 20 ounce can whole tomatoes, chopped with juices reserved

1 tablespoon oregano

1 tablespoon basil

2 cans kidney beans, black beans or white beans, drained and rinsed

Salt and pepper

2 tablespoons chopped parsley