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Place oil in a 5 quart pot, add onions and sauté over medium heat until golden brown. Add eggplant and zucchini; lower heat and cover. Cook 20 minutes, stirring occasionally. Stir in parsley, garlic, bay leaf, salt, pepper, Manischewitz® Tomato and Mushroom Sauce, tomato paste and water. Replace cover and simmer 10 minutes, stirring occasionally. Serve hot as a side dish or cold as an appetizer or canapé.
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