1 med. onion, cut in half, sliced thinly
2 cloves garlic, minced
1/2 c. water
1 lg. eggplant, sliced into 4 x 1/4 inch strips
1 bay leaf
1/2 lb. fresh mushrooms, sliced
2 tomatoes, chopped
1 (6 oz.) can tomato paste
1 green pepper, chopped
1 tsp. dried basil
1 tbsp. parsley flakes
1/2 c. dry marsala wine or apple juice

Saute the onion and garlic in the water for 5 minutes. Add eggplant and bay leaf. Cook covered for 10 minutes, stirring often. Add the mushrooms, tomatoes, tomato paste, green pepper, herbs and marsala; mix well. Simmer on low heat, covered, about 20 minutes (or longer). Serves 4.