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Photo Credit: Deepa Ballal

(Adapted from Peta from www.vegcooking.com)


  • 1 large onion, diced
  • 1 bay leaf
  • 4 tbsp dry red wine
  • ½ cup tomato juice
  • 4-5 cloves garlic, crushed
  • 1 tbsp dried basil
  • ½ tbsp dried marjoram
  • ½ tbsp dried oregano
  • A dash of ground rosemary
  • ½ tsp unrefined salt
  • ½ tsp black pepper
  • 1 medium-sized zucchini, sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 small eggplant, cut into small cubes
  • 2-3 large tomatoes, cut into medium-sized wedges
  • 5 tbsp tomato paste


Heat a little water in a large saucepan on medium heat. Sauté the onion in that for about 5-7 minutes, until translucent.

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 on 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 on a bed of rice or with crusty whole wheat French bread.

Serves 4-5


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