5 Sweet red peppers, cut into 1/2-inch strips
1 Eggplant, cubed
1/4 cup Defatted stock
2 tablespoons Olive oil
1-1/2 cups Tomato sauce
1 Onion, sliced
1 Carrot, finely chopped
1 stalk celery, finely chopped
1 cup Sliced mushrooms
3 Cloves garlic, minced
1 Bay leaf
1/2 teaspoon Dried oregano
1/2 teaspoon Dried thyme
1 tablespoon Red-wine vinegar
1 tablespoon Lemon juice
1 loaf whole wheat French bread, thinly sliced
In a 4-quart pot, saute the peppers and eggplant in the stock and oil until tender, about 10 to 15 minutes. Set aside.
In a 2-quart saucepan, combine the tomato sauce, onions, carrots, celery, mushrooms, garlic, bay leaf, oregano, and thyme. Simmer over medium heat until the vegetables are tender, about 20 minutes.
Add the vinegar, lemon juice and peppers and eggplant. Stir to combine.
Chill. Discard the bay leaf.
Serve the vegetables on slices of French bread.
Serves 8.