Step 1

Heat oil in large stockpot over medium heat. Add onions, pepper, and garlic to pan. Cook for 5 minutes and stir often.

Step 2

Add zucchini, eggplant, and mushrooms. Add salt and pepper. Cook for 8 minutes.

Step 3

Add remaining ingredients and bring to low boil. Simmer (uncovered) for 35-40, stirring occasionally. Add more salt and pepper to taste (if needed) and serve piping hot with bread, rice, or pasta.