1 medium eggplant 1-2 zucchini 1 tsp salt 2 tbsp olive oil 3 cloves garlic, minced 1 onion, chopped 1 cup mushrooms, quartered 1 small red pepper, chopped 1 can of tomatoes with liquid or 2 cups fresh chopped tomatoes 2 cups white beans 2 tbsp fresh basil or 2 tsp dried 1 bay leaf 1/2 tsp sugar 1/2 tsp ground black pepper
Cut eggplant and zucchini into 1 inch cubes. Place in sieve over a bowl and toss with salt. Let stand 15 minutes to draw out bitterness. Heat oil in large skillet and cook garlic, onion and mushrooms for about 6 minutes. Add drained zucchini and eggplant, red pepper, tomatoes, beans, basil, bay leave, sugar and pepper, and bring to a boil. Reduce heat and simmer over medium-low heat, stirring occasionally, for about 45 minutes or until fairly thickened and eggplant is tender. Discard bay leaf. Can be garnished with parsley. Serve over brown rice. Makes about 6 servings.
I made this classic dish using fresh vegetables from our local farmers' market, 1 can S&W Italian recipe tomatoes, 1 can S&W white kidney beans 'cannelini', and a sprinkling of Italian blend seasoning instead of a bay leaf--topped with shredded reduced fat mozzarella cheese --- magnifico! A keeper!