Mediterranean vegetable stew
4-6 servings
 
¼ cup extra virgin olive oil
1 medium onion, chopped
4 cloves of garlic, minced
1 small eggplant, cubed
3 Tbsp. Burgundy or dry red wine
½ cup tomato juice
1 bay leaf
1 tsp. each basil, marjoram
½ tsp. oregano
Pinch of rosemary leaves finely chopped
2 small or 1 medium zucchini, cubed
2 medium bell peppers, cut in strips or cubes
2 medium tomatoes, cut in chunks
2 Tbsp. tomato paste
2 tsp. salt
Black pepper
¼ cup Parsley, freshly chopped
1 cup shredded Gruyere (optional)
 
Heat olive oil in a medium-large Dutch oven or pot, add onion and sauté until transparent. 
Add minced garlic and cook 1 minutes. 
Add eggplant, wine and tomato juice, bay leaf and all herbs. 
Stir well, cover and simmer 10-15 minutes over low heat.  
When eggplant is tender enough to be easily priced by a fork, add zucchini and peppers.  
Cover and simmer 10 minutes.
Add 1 ¾ tsp salt, pepper, tomatoes and tomato paste. Mix well and continue to cook until all vegetables are tender to your liking.  
Adjust for seasoning and add remaining salt if needed. 
Just before serving, mix in the fresh parsley.
Serve hot on a bed of rice, topped with shredded Gruyere, or in a bowl accompanied by some hard crusty French bread. Top with black olives.
 
*Herbs may be substituted with Herbs de Provence.
 
*Cooked Stew can be put in a casserole dish and topped with shredded Gruyere Cheese and baked for 5-10 minutes in a 425 degree oven until cheese has melted. Served family style.