1/2 onion, chopped
1 cup white wine
2 lemons, diced
3 tablespoons olive oil
1 1/2 teaspoons dried parsley
1 cup kielbasa sausage, cut into 1/2 inch strips
1/2 teaspoon salt
1/4 teaspoon dried rosemary
2 cups potatoes
2 cups carrots, chopped
1 cup frozen mixed vegetables, thawed
1/2 teaspoon butter or margarine, melted
1/2 teaspoon salt
Combine onion, white wine, lemons, olive oil, parsley, kielbasa, salt and rosemary in a medium bowl; stir well. Set aside.
Heat olive oil in large skillet over medium heat. In a shallow dish, mix tomatoes, peppers, onions, green chile peppers, mushrooms and potato. Stir this mixture in well and mix into skillet. Spoon thick into 5 inch double boiler dish. Sprinkle an additional 1 1/4 cup of green chile pepper on top; mix well. Pour over stove top. Stirred tomato mixture to coat. Pour tomato mixture over skillet. Bring to a rolling boil. Boil for 10 minutes, stirring occasionally.
Transfer skillet to saucepan. Heat vegetable mixture, tomato mixture, onion mixture, mixed vegetables, butter or margarine to a total of 1/4 of a boiling water level. Add salt butter/margarine mixture, return skillet to heat and combine. Allow aromatics to stabilize. Cool completely.