Dice eggplant (unpeeled), spread out on paper towels,
sprinkle with salt and leave to drain for an hour or so.
Seed and dice peppers, spread out on paper towels to drain
Peel and slice onion, saute slowly in olive oil in heavy
After five minutes or so, add egg plant and peppers, stir.
Scrape zucchinis and slice and halve (1/4 in thick) - add to
Peel and chop garlic finely - add to casserole.
Add tomatoes, reserving some liquid to add later.
Add tomato sauce and bay leaf.
Cook slowly for an hour or so, stirring gently a couple of
times, adding tomato liquid as needed and Herbes de
Provence half way through. Add sliced mushrooms at this
Add salt and pepper to taste.
Stir gently once or twice and continue to cook slowly until
(Test by taste and by texture - soft and blended. This is best
cooked ahead of time, and is easily heated. It can also be
eaten cold with crusty bread and salad.
Serves 8, maybe more. Keeps for several days in
refrigerator, can also be frozen in plastic containers.
Takes approx. an hour to prepare, the same to cook.