2 tbsp. olive oil
2c chopped onions (mix 1/2 Vidalia and 1/2 red)
3 cloves garlic, minced
4c diced eggplant (Japanese & Chinese)
1c chopped red bell pepper
1c chopped mushrooms
4c tomato wedges
2c sliced zucchini
1/3 c chopped fresh parsley
1/4 c red wine
1 small can tomato paste
1 tsp. sugar
1 tsp. dried basil
1/2 tsp. dried rosemary, crumbled
1/4 tsp. each dried thyme & dried sage
2 tsp red wine vinegar
Salt & pepper to taste

Sautee onion and garlic till soft. Add eggplant, pepper and cook 4 minutes. Add remaining ingredients, bring to a boil. Reduce heat and simmer 25 minutes, stirring occasionally. This makes enough to freeze for later or have a big party tonight!