(Adapted from Peta from www.vegcooking.com)


  • 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 – 3 large tomatoes, cut into medium wedges
  • 5 tbsp tomato paste


Heat 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.

Serves 4-5