Add the butter and oil to a large pan.
Cook the onions and chilli pepper until soft.
Add the garlic and cook for a minute or two.
Add the cinnamon, paprika and oregano, sea salt and black pepper.
Add the wine (if using) and cook until it evaporates (only a minute or two).
Add the tomatoes and water / stock.
Stir so that everything is well mixed and leave to cook for a couple of hours on a slow heat. The stew is ready when the sauce thickens and the vegetables are cooked through.
Serve immediately with a sprinkling of fresh herbs and a good helping of bread. Enjoy!