1 med. onion, chopped
2 med. bell peppers, in strips or cubes
2 sm. or 1 med. zucchini, cubed (or summer squash or a combination)
1 sm. eggplant, cubed
4 cloves crushed garlic
2 med. tomatoes, in chunks
1 bay leaf
1 tsp. each basil and marjoram
1/2 tsp. oregano
Dash of ground rosemary
3 tbsp. burgundy
1/2 c. tomato juice
2 tbsp. tomato paste
2 tsp. salt
Black pepper
1/4 c. olive oil
Fresh chopped parsley

Heat olive oil in large heavy cooking pot. Crush the garlic into the oil. Add bay leaf and onion. Salt lightly. Saute over medium heat until onion begins to turn transparent. Add eggplant, wine and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10-15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until all vegetables are tender. (How tender; taste and decide what seems right to you.)

Just before serving, mix in fresh parsley. Serve on a bed of rice, or in a bowl accompanied by some good French bread. Top with grated cheese and chopped black olives.