1 medium eggplant (4 c., peeled if desired)
1/2 medium green pepper, diced (about 1/2 c.)
1 medium onion, diced (about 1/2 c.)
1/2 lb. fresh mushrooms, sliced (about 2 c.)
4 c. fresh tomato wedges, or salt-free canned
6 oz. can tomato paste
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. cumin
1 tsp. paprika
1/4 tsp. garlic powder
1 bay leaf

Sauté eggplant, green pepper, onion and mushrooms in spray-coated or non-stick fry pan. Add water as needed, a tablespoon at a time, to prevent sticking. Add remaining ingredients and simmer until eggplant is tender and flavors are blended. This may be served as a vegetable or as a topping over brown rice.

Yields seven 1-cup servings.