Ratatouille A La Rainbow Lodge - cooking recipe

Ingredients

1/4 cup oil (half may be olive oil)
2 bell peppers, chopped
1 cup thinly sliced onion
1 garlic clove, finely minced
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon cayenne
1/2 teaspoon basil
1/4 teaspoon thyme
1/2 bay leaf
1/2 cup dry white wine
1 medium eggplant, peeled and chopped
1/2 lb fresh mushrooms
3 medium zucchini, chopped
1 cup tomato paste
4 tomatoes, peeled and chopped

Preparation

Heat oil in medium size saucepan or Dutch oven to very hot. Add chopped bell pepper, onion and garlic and saute 2 to 3 minutes.
Add oregano, salt, cayenne, basil, thyme and bay leaf.
Add white wine and chopped eggplant. Mix well.
Add mushrooms, zucchini, tomato paste and tomatoes. Stir thoroughly and cook over medium-low 1 hour. Stir often.
Use additional tomato paste to color or thicken to taste. Chill for salad or serve warm as a side dish.