Saute eggplant in 2 tablespoons of olive oil
for 6 minutes over medium heat in a large skillet
, stirring occasionally. Transfer to a large bowl
. Add 2 additional tablespoons of olive oil to pan. Saute the garlic and onion until soft about 5 minutes. Add red wine and tomatoes to pan and bring to a boil. Add this mixture to the eggplant, olives
and 2 cups of mozzarella. Mix well and place in a prepared 9x13 inch casserole dish
. Top with remaining cheese. Cover and bake for 25 minutes or until bubbling.