This is a great dish in the summer when all these vegetables are in season. It is a low calorie, very healthy dish that can be served alone or with some grated Parmesan cheese or on top of pasta.

5 tomatoes, quartered
1 eggplant, peeled and cubed
1 red onion, sliced and chopped coarsely
1 brown onion, chopped coarsely
6 mushrooms, sliced
2 zucchini, sliced and halved
1/2 c. red wine
1/4 c. olive oil
1 tsp. each oregano, basil, garlic powder, Italian spices, parsley, salt
1/2 tsp. pepper
1 green pepper, sliced
Parmesan cheese

1. Heat oil in large saucepan. Saute onion, green pepper, eggplant, mushrooms for 5 minutes under medium heat.

2. Add zucchini, tomatoes, wine and spices. Stir to combine well. Cover and simmer under low heat for 30-45 minutes. Stir every 10-15 minutes while cooking

3. Serve along with grated Parmesan cheese or over your favorite pasta. Accompany with French bread.