• 1 Large eggplant cut into 1-inch sized cubes
• 1 Zucchini cut in half lengthwise and then sliced into ½ inch sized pieces
• 1 Yellow squash Cut in half lengthwise and then sliced into ½ inch sized pieces
• 1 Red bell pepper deseeded and cut into 1-inch sized pieces
• 1 Green bell pepper deseeded and cut into 1-inch sized pieces
• 1 Medium sized onion diced
• 2 Lbs of tomatoes diced
• 4 Cloves of garlic minced
• ½ Cup of dry white wine
• 1 Teaspoon of black pepper
• ½ Teaspoon of paprika
• ½ Teaspoon of dried thyme
• ¼ Teaspoon of dried rosemary
• ¼ Teaspoon of dried oregano
• 1 Bay leaf
• Extra virgin olive oil
• Salt to taste

Garnish

• Fresh basil