1 med. eggplant
3 med. zucchini
Freshly ground pepper
1/2 c. olive oil
3 onions
2 green peppers
1 red pepper
4 garlic cloves, minced
1 bay leaf
1 (35 oz.) Italian plum tomatoes
1/2 c. parsley, chopped
1/2 tsp. thyme
1 tsp. basil
6-8 oz. mushrooms, fresh

Cube eggplant and zucchini; set aside. Heat half of olive oil in large skillet. Add eggplant, zucchini and pepper. Saute for 5 minutes, stirring. In large pot, heat remaining oil and add coarsely chopped onions and peppers. Add garlic, bay leaves, tomatoes and simmer 10 minutes. Add eggplant-zucchini mixture, mushrooms, parsley, thyme and basil and stir well. Simmer, covered, 20 minutes. Good alone or served over rice.