Photo Credit: Deepa Ballal
(Adapted from Peta from www.vegcooking.com)
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.