| | Directions | | Heat olive oil in large, heavy pot. Crush garlic into the oil. Add bay leaf & onion and salt lightly. Sauté over medium heat until onions turn transparent. Add eggplant, wine, herbs and tomato juice. Mix well, then cover and simmer 10 to 15 minutes over low heat. When eggplant is just tender (prick with fork), add squash, zucchini and peppers. Cover and simmer 10 minutes. Add salt, pepper, tomatoes and tomato paste, mix well. Continue to simmer until all vegetables are tender. Serve hot in a bowl, over rice or as an open faced sandwich. |
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| Ingredients | | - |  | 1 onion chopped (medium) |
| - | | 1 bell pepper cubed (large) |
| - | | 1 zucchini, cubed |
| - | | 1 yellow squash, cubed |
| - | | 1 eggplant, cubed (small) |
| - | | 4 cloves garlic crushed |
| - | | 2 tomatoes cubed (medium) |
| - | | 1 teaspoon basil |
| - | | 1 teaspoon marjoram |
| - | | 1 bay leaf |
| - | | 1/2 teaspoon oregano |
| - | | 3 tablespoons red wine (may omit, but this gives a really nice flavor) |
| - | | 1/2 cup tomato juice |
| - | | 2 tablespoons tomato paste |
| - | | 2 teaspoons salt |
| - | | Black pepper to taste |
| - | | 1/4 cup olive oil |
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