Ingredients
2 - onions
3 clove garlic
1 - eggplant
3 small zucchini
1 can (28 ounces) tomatoes
2 cup small white beans
1/2 - sweet green pepper
1/2 - sweet red pepper
2 teaspoon dried basil
.12 teaspoon freshly ground black pepper
2 tablespoon fresh parsley
Preparation
Coat a pot with nonstick spray and warm it over medium-high heat for 1 minute. Add onions and garlic and saut° for 3 minutes.
Add eggplant, zucchini, tomatoes, beans, sweet peppers, basil and black pepper. Bring to a boil. Reduce heat to low. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Stir in parsley before serving. °
