Ingredients
1
tablespoon olive or vegetable oil
1
large onion, chopped (1 cup)
1
medium green bell pepper, cut into 1-inch pieces
2
cups 1-inch pieces eggplant (3/4 pound)
1/2
cup water
1/4
teaspoon salt
1
medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)
2
cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
1
can (15 ounces) black beans, rinsed and drained
Shredded Parmesan cheese, if desired
Preparation
Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle each serving with cheese.
