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, and carrots, along with 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 parsley.
