4 onions
6 tomatoes
1 eggplant
2 lbs. mushrooms
5 zucchini
8 cloves garlic
Fresh chopped parsley
Rice vinegar
Tomato paste
1/2 tsp. oregano
Salt, pepper to taste
1/2 tsp. curry powder
Olive oil
Sherry (optional)

Slice vegetables into thin pieces. Fry garlic in olive oil, add parsley and spices. While on low heat add rice vinegar, then tomatoes and tomato paste. Add other vegetables except mushrooms. As they cook, add sherry if desired. Add mushrooms when eggplant is soft. Total cooking time, 1 hour.