1. Chop 1 onion, 1 seeded green pepper, and 1 tomato into very fine pieces. 2. Add 1 thinly sliced zucchini and 1 clove of minced garlic. 3. Heat 4 tbsp. of safflower oil in a large skillet and saute the mixture until ingredients are limp and tender (do not overcook). 4. Peel eggplant, chop it very fine and add to skillet. 5. Add 3 tbsp. of red wine (optional), 1/2 tbsp. oregano, 1/2 tsp. Gomasio seasoning, 1/4 tsp. cayenne pepper.

Mix all together and stir in 2 tbsp. brown rice miso, then simmer for 40 minutes. Serve hot or cold as a dip.