1 cup sliced onions
3 cups eggplant cubed
¼ cup cold-pressed olive oil
4 cups zucchini cubed
½ cup coarsely chopped green or red pepper
1 ½ teaspoon salt
3 tablespoons water
¼ cup tomato puree
1 tablespoon fresh basil
1 bay leaf
1 tablespoon Herbs de Provence, made of equal amounts of these herbs mixed well together: sage or marjoram, thyme, basil, rosemary, and savory
2 garlic cloves, minced
3 cups tomato chunks
Sauté the onions in water until tender.
Add eggplant and let cook for five minutes.
Add zucchini and green pepper. Cook 10 minutes.
Add remaining ingredients except the tomatoes.
Cover and cook until zucchini and eggplant are tender.
Add tomatoes and cook briefly until soft.
Remove bay leaf and serve over rice or noodles.
Source: Reprinted from Journal of Health and Healing