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 medium zucchini, sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 small eggplant, cut into small cubes
2 large tomatoes, cut into medium wedges
5 Tbsp. tomato paste
• Heat the olive oil and a little water in a large saucepan over medium heat. Sauté 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 10 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 minutes more.
• Serve over rice or with crusty French bread.
Makes 4 to 5 servings
