2 med. onion
3 to 5 cloves garlic
3 tbsp. olive oil
1 sm. eggplant
2 bell peppers
3 tbsp. red wine, optional
1 tsp. each parsley, basil, oregano
Salt and pepper to taste
2 to 3 small zucchini
2 tomatoes
1/2 c. tomato sauce
3 tbsp. soy sauce
Rice or noodles
Grated Parmesan cheese

Chop all vegetables into bite size pieces. Use wok or large skillet on high setting. Heat oil and saute chopped onions and crushed garlic cloves, until onions turn transparent. Add eggplant, peppers and wine, while stirring. When eggplant just begins to turn soft, turn down heat and add spices, tomato sauce and soy sauce. Simmer for 10 minutes on low, then add zucchini and tomatoes. Continue to simmer and add more spices as needed to your taste. Stir over very low heat until vegetables are tender. Then serve over a bed of rice, or noodles with grated Parmesan cheese. NOTE: specific amounts and types of vegetables are optional, and can be varied somewhat according to the season and your own preferences.