Ingredients
2
tablespoons olive or vegetable oil
1
large eggplant (1 lb), cut into 1/2-inch cubes (4 cups)
1
large onion, chopped (1 cup)
1
medium green bell pepper, chopped (1 cup)
1
clove garlic, finely chopped
1/2
cup sliced zucchini
3
teaspoons chili powder
1
teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
1/4
teaspoon salt
1
can (15 to 16 oz) great northern beans, drained, rinsed
1
can (14.5 oz) whole tomatoes, undrained
1
can (8 oz) tomato sauce
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat. Add eggplant, onion, bell pepper and garlic; cook, stirring occasionally, until vegetables are crisp-tender.
Stir in remaining ingredients, breaking up tomatoes. Cook about 10 minutes, stirring occasionally, until zucchini is tender.
