2 med. sliced onions
3 cloves crushed garlic
2 med. potatoes (sm. chunks)
3 carrots, sliced
2 stalks celery, sliced
1 eggplant, diced
2 med. sm. zucchini chunks
1 stalk fresh broccoli, sliced
3 fresh tomatoes (diced)
1/4 lb. sliced mushrooms
3 tbsp. tomato paste
3 tbsp. molasses
1 tsp. dill weed
1/2 c. burgundy
Salt and pepper
Butter for saute

In a stew pot, begin sauteing onions, garlic, potatoes and eggplant in butter. Salt and pepper lightly. When potatoes begin to get tender, add celery, broccoli and carrots along with burgundy. Steam until all vegetables begin to be tender, then add zucchini, tomato paste, mushrooms, molasses and dill. Cover and simmer over low heat about 20 minutes. Correct seasonings. Serve hot topped with sour cream and parsley.