Ratatouille

1 medium onion chopped
2 medium bell peppers in strips
2 small or 1 mediuam zucchini cubed
1 small eggplant cubed
4 cloves crushed garlic
2 medium tomatoes (cubed and deseeded)
1 bay leaf
1 tsp basil (or 3 or 4 leaves fresh)
1 tsp marjorim
1 tsp oregano
3 Tbsp merlot or burgundy
1 cup tomoto juice
2 Tbsp tomato paste
salt and pepper to taste
1/4 cup olive oil

Heat olive oil in large pot. Crush the garlic into the oil. Add bay leaf
and onion and cook over medium until the onions are clear. Add eggplan,
wine and tomato juice. Add herbs. Cover and simmer 15 minutes. Stir
occasionally. When eggplant is tender add zucchini and peppers. Cover and
simmer 15 more minutes. Add salt, pepper, fresh tomatoes and tomato past.
Mix well. Serve on a bed of rice. Top with chopped parsley and chopped
black olives.


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