Mediterranean Vegetables

Ingredients

• 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