Ratatouille

by Debara Valeri

1 medium onion
2 medium bell pepper, in strips or cubes
2 small or medium zucchini, cubed
1 small eggplant
2-4 cloves garlic, crushed
2 medium tomatoes, in chunks
1 bay leaf
black pepper to taste
1 tsp. each; basil, marjoram
1/4 c. olive oil
1/2 tsp. oregano
dash of ground rosemary
3 Tbl. burgundy (or other dry red wine)
1/2 c. tomato juice
2 Tbl. tomato paste
2 tsp. salt

Heat olive oil in large, heavy cooking pot. Crush garlic into the oil. Add bay leaf and onion, salt lightly. Sauté over medium heat until onion begins to turn transparent. Add eggplant, wine and tomato juice. Add herbs. Stir to mix well, then cover and simmer 10 to 15 minutes over low heat. When eggplant is tender enough to be easily pricked by a fork, add zucchini and peppers. Cover and simmer 10 minutes. Add salt and pepper, tomatoes and tomato paste. Mix well. Continue to stew until vegetables are tender. Mix in fresh parsley before serving. Serves 4-6. May serve on rice and top with grated cheese and chopped black olives.