3 tomatoes
1 egg plant
1 green pepper
1 lg. onion
1 zucchini
1/4 c. olive oil
3 cloves garlic, chopped
1 c. red wine
1 bunch parsley, chopped
Basil leaves (if available)

Saute cut up onions and peppers. Add zucchini when onions are half done. Slice egg plant, salt and set aside for 10 minutes. Use paper towel to dry off excess moisture. Saute. Put vegetables in a pot with garlic, parsley, basil and red wine. Cook for 1 hour. Season with salt and pepper to taste. Serve with garlic bread and red wine.