1 medium onion, large chop
1 bell pepper, large chop
1 medium zucchini squash, large chop
1 yellow squash, large chop
2 small Japanese eggplants, large chop
2 plum tomatoes, large chop
5-6 Tablespoons olive oil
1/2 cup sherry
4 cloves garlic, chopped
1 6-ounce can tomato paste
1 8-ounce can tomato sauce
3 bay leaves
1 Tablespoon dried oregano OR
2 Tablespoons fresh oregano, chopped
1 teaspoon dried thyme OR
1 Tablespoon fresh thyme, chopped
1 teaspoon dried basil OR
2 Tablespoons fresh basil, chopped
salt and pepper to taste


Heat skillet until hot, add 2 teaspoons olive oil and saute onions for 3-4 minutes. Add 1/4 cup sherry to onions, cook additional 3 minutes. Put sherried onions in large Dutch oven pot. DO NOT WASH SKILLET! Continue to saute each veggie separately (bell pepper, zucchini and yellow squash) in 2 teaspoons olive oil each for approximately 2-3 minutes. Put each veggie into Dutch oven. Saute eggplant in 1 Tablespoon olive oil and put into Dutch oven. Add all remaining ingredients, including remaining 1/4 cup sherry. Add 1/4 cup water, cover and simmer on low heat, stirring occasionally and adjusting seasonings. Simmer at least 30 minutes. OR preheat oven to 300 F. Do NOT add additional water to veggie stew. Cover and bake in oven 30-40 minutes, stirring occasionally. Serves 6-8