1 large onion, chopped
2 medium zucchini, sliced
1 green pepper, chopped
8 large mushrooms, sliced
1 eggplant, skin on, diced into small cubes
3 medium tomatoes cut into pieces
1/2 cup tomato paste, "no salt added"
1/2 cup red wine
1 tablespoon frozen apple juice concentrate
2 cloves garlic, minced
1/4 cup minced fresh parsley
2 teaspoons sweet basil
1 teaspoon oregano
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a large saucepan. Cook stirring frequently, until vegetables are tender. Reduce heat, cover, and simmer 10 to 15 minutes. Remove cover and continue simmering until excess liquid has evaporated and mixture thickens. Let stand overnight in the refrigerator, if possible, since this really brings out the flavors.
Crock pot method: Let this cook in a crock pot on low heat all day while you are at work.