Ratatouille (Mediterranean Vegetable Stew)

Ingredients

1/4 - 1/2 cup olive oil	1/4 - 1/2 cup wine
4 cloves crushed garlic	1 bay leaf
1-2 onion, chopped	1 t salt
1 t basil	1 t marjoram
1/2 t oregano	1/8 t ground rosemary
1/2 t black pepper	2 bell peppers, chopped
1-2 zucchini, cubed.(or summer squash)	1 small eggplant
2 tomatoes, in chunks	6 oz tomato paste
freshly chopped parsley	fresh basil (handful, chopped)

Directions

Heat olive oil in large, heavy cooking pot. Add wine. Crush in the garlic. Add bay leaf and onion; then the salt. Sauté over med heat until onion begins to turn transparent. Add all of the remaining spices and stir. Then add all of the veggies and the tomato paste. Hold the parsley for now. Continue cooking on med heat for 15-20 minutes or until it tastes tender enough for you. Add the parsley just before serving.

Serve over spaghetti; or in a bowl by itself accompanied by some good bread.

Notes

This was adapted from the ratatouille recipe in the Moosewood Cookbook. (page 119).