* 1 tbsp olive oil
* 1 large onion, diced
* 1 bay leaf
* 4 tbsp dry red wine
* 1/2 cup tomato juice
* 4 - 5 cloves garlic, crushed
* 1 tbsp dried basil
* 1/2 tbsp dried marjoram
* 1/2 tbsp dried oregano
* dash of ground rosemary
* 1/2 tsp salt
* 1/2 tsp black pepper
* 1 zucchini, sliced
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 eggplant, cut into small cubes
* 2 large tomatoes, cut
* 5 tbsp tomato paste
Heat the olive oil in a large saucepan over medium heat. Sautee the onion
until translucent, about 5 to 7 minutes.
Add the bay leaf, wine and tomato juice and stir well. Then add the garlic,
herbs, salt and pepper and mix until well blended. Cover the saucepan and
simmer for ten minutes over low heat.
Add the zucchini and peppers, stir well, cover and simmer for another 5
minutes. Add the eggplant, tomatoes and tomato paste and stir again. Cover
and continue to simmer until the vegetables are tender, about 8 more minutes.
Serve over rice or with French bread.
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