3 cloves garlic (or to taste) crushed
1 medium eggplant, halved and sliced crosswise (half-circles)
3 medium zucchini, sliced
2 cups mushrooms, sliced
1/2 teaspoon crushed thyme
1 can stewed tomatoes
1/2 cup red wine
Pour wine into bottom of a stew pot or dutch oven. Add garlic. Turn heat to medium. Layer the eggplant slices in the pot, followed by the zucchini slices, then the mushrooms. Sprinkle the thyme over the mushrooms. Pour the can of tomatoes on top. Cover and simmer/steam 20 minutes or until everything is cooked through.