INGREDIENTS
2 tbsp
olive oil
6 cloves
garlic
1
medium (200 g) onion
1 tbsp
tomato paste
3/4 cup
chicken or vegetable stock
1
large (450 g) eggplant
1
medium (140 g) zucchini
5
medium (100 g) brown mushrooms (cremini)
1
medium (150 g) green bell pepper
14 1/2 oz
can diced tomatoes
5
sprigs Italian (flat-leaf) parsley
4
sprigs Basil
salt & pepper