1 lg. unpeeled eggplant, cubed
6 unpeeled zucchini, sliced
2 lg. onions and one small bunch celery, chop

Cook in large covered pot with 1 large can mushrooms and their liquid, and 3/4 cup red wine. Stir until almost soft. Add 3 bouillon cubes, 1 can (16 oz.) stewed tomatoes, couple dashes lemon pepper, oregano and basil. Uncover pan and reduce liquid by boiling. Remove from heat. Add 1/4 cup olive oil, 3 cloves minced garlic and a few slices of lemon peel. Don't cook anymore. Serve with grated cheese.

Nancy Murkowski's NOTE: Non fattening, serves a crowd and keeps well. What more could you ask of a vegetable?