1 med onion, chopped

2 med bell peppers, cubed

2 sm or 1 med squash, zucchini, summer, or combo: cubed

1 sm eggplant, cubed

4 cloves garlic, crushed

2 med tomatoes, cubed

1 bay leaf

1 tsp each: basil, marjoram

½ tsp oregano

3 Tbsp red wine

½ c tomato juice

2 Tbsp tomato paste

salt and pepper to taste

¼ c olive oil

fresh - chopped parsley

Heat olive oil in large, heavy saucepan.  Crush the garlic into the oil.  Add bay leaf and onion, salt lightly.  Sauté over medium heat until onion begins to turn transparent.  Add eggplant, wine and tomato juice.  Add herbs.  Stir to mix well, then cover and simmer 10-15 min over low heat.  When eggplant is tender add squash and peppers.  cover and simmer 10 min.  Add salt and pepper, tomatoes, and tomato paste.  Mix well.  continue to stew until all vegetables are tender.  Just before serving mix in parsley.