Vegetable Stew

In a stew pot, begin sauteing onions, garlic, potatoes and eggplant in butter.

Salt and pepper lightly.

When potatoes begin to get tender, add celery, broccoli, carrots

And Burgundy. Steam until all vegetables begin to be tender, then add zucchini, tomato paste, mushrooms, molasses and dill. Cover and simmer over low heat about 20 minutes. Correct seasoning. Serve piping hot, topped with sour cream and freshly chopped parsley.