1 1/2 c. tomato juice
1 1/2 c. diced eggplant
1 1/2 c. diced zucchini
1 c. fresh mushrooms, sliced
1 med. green pepper, diced
1 med. tomato, diced
4 oz. onions, sliced
1/2 c. chicken bouillon
1/2 bay leaf
Dash garlic powder
Dash basil leaves
8 oz. cubed, cooked chicken or fish
1 tsp. salt, or to taste
1/2 tsp. pepper, or to taste
1 tsp. chopped parsley

ADVANCE PREPARATION: Combine tomato juice, eggplant, zucchini, mushrooms, green pepper, tomato, onions, bouillon, bay leaf, garlic powder and basil in a flameproof casserole. Simmer covered for 30 minutes.

FINAL PREPARATION: Uncover. Add chicken or fish, and heat through. Add salt and pepper; sprinkle with parsley. Serve right from casserole. Divide evenly. Makes 2 luncheon servings.