1 eggplant, diced (peeled optional)
1 lg. yellow onion, diced
4 sm. yellow or green zucchini, sliced
1 bell pepper (red is best, green will do), diced
1 sm. peeled and sliced cucumber
1 can salt-free tomatoes or 4 fresh tomatoes, diced
1/4 c. tomato paste or Progresso crushed tomatoes
1 clove garlic, crushed
1 c. red wine
1 tbsp. apple juice concentrate
2 tbsp. sweet basil
Dash of hot red pepper to taste

This dish is simple to make and delicious served with a salad of Romaine and fresh crusty bread. Combine all ingredients in a large saucepan. Cook on low heat 30 to 45 minutes until all vegetables are tender. Stir occasionally. Serves 6.