Mediterranean Vegetables

Ingredients

• 2 cups eggplants, unpeeled and chopped into bite size cubes
• 2 zucchini, sliced
• 2 cups white button mushrooms, sliced
• 2 cups green peppers, cut into strips
• 1 cup onion, sliced (I like to use red onion but you can use what you like)
• 2 garlic cloves, minced

• 1 (28 ounce) can diced  tomatoes, undrained
• 1/2 teaspoon thyme
• 1 teaspoon cumin
• 1/4 teaspoon sage
• 1/4 teaspoon marjoram
• 1 bay leaf
• 1/2 teaspoon sweet paprika
• 1 tablespoon soy margarine (for non-vegan version, use regular margarine)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon sweet basil
• salt and pepper
• cooked  rice, to eat it over

Directions

1. 1

   Heat skillet.

2. 2

   Add garlic, peppers, onions, mushrooms and saute for a few minutes until tender.

3. 3

   Add tomatoes, un-drained, egg plant, zucchini and stir sauteing until tender/crisp.

4. 4

   Add thyme, bay leaf, garlic powder, onion powder and the rest of the seasonings. Cover with lid and simmer for 10-20 minutes. Serve over hot white or brown rice. Can serve over baked potatoes too or noodles.