Ratatouille

2 1/2 cups of eggplant
1/3 cup of olive oil
3/4 cup of sliced onion
2 clove of garlic
3 cups of zucchini in 1/2 inch slices
2 cups of diced tomatoes
1 can cannellini beans
1/2 teaspoon of oregano
2 teaspoons of basil

Peel, slice, and salt eggplant to get ride of excess moisture. Let eggplant stand for 1/2 to 1 hour, then rinse and pat dry. Put 1/3 cup of olive oil in a deep skillet. Saute onion and garlic. Add zucchini, tomatoes, eggplant, beans, oregano, and basil. Simmer covered over very low heat until zucchini and eggplant are tender. Don't over cook.

Number of Servings: 5

Recipe submitted by SparkPeople user LBR1985.