Mediterranean Vegetables

• 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) candiced tomatoes, undrained
• 12 teaspoon thyme
• 1 teaspoon cumin
• 14 teaspoon sage
• 14 teaspoon marjoram
• 1 bay leaf
• 12 teaspoon sweet paprika
• 1 tablespoon soy margarine (for non-vegan version, use regular margarine)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 12 teaspoon sweet basil
• salt and pepper
• cooked rice, to eat it over

1. Heat skillet.
2. Add garlic, peppers, onions, mushrooms and saute for a few minutes until tender.
3. Add tomatoes, un-drained, egg plant, zucchini and stir sauteing until tender/crisp.
4. Add thyme, bay leaf, garlic powder, onion powder and the rest of the seasonings.
5. Cover with lid and simmer for 10-20 minutes.
6. Serve over hot white or brown rice.
7. Can serve over baked potatoes too or noodles.

eggplants, zucchini, white button mushrooms, green peppers, onion, garlic, tomatoes, thyme, cumin, sage, marjoram, bay leaf, sweet paprika, soy margarine, garlic, onion powder, sweet basil, salt, rice

Taken from www.food.com/recipe/mediterranean-vegetables-380100 (may not work)