Ingredients

The following ingredients have 6 Servings
  • 1 medium eggplant (cubed)
  • 1 medium zucchini (cubed/cut into chunks)
  • 1 red bell pepper (roughly chopped)
  • 10.58 ounces butternut squash (peeled, cubed)
  • 1 onion (finely chopped)
  • 4 garlic cloves (finely chopped)
  • 1x14.11oz can tomatoes
  • 1x14.11oz can white kidney beans (or another white bean variety, including the water)
  • 4 sun dried tomatoes (in oil, finely chopped)
  • 3 tablespoons tomato puree
  • 1 bay leaf
  • 1 teaspoon each oregano and thyme
  • 5 tablespoons white wine
  • 3 tablespoons olive oil
  • ⅘ cup vegetable stock (hot)
  • ⅔ teaspoon coarse sea salt (plus pepper to taste)

Instruction

  • In a large pot heat up 3 tablespoons of the oil, add the garlic, onion and bay leaf and fry slowly for 3 minutes until softened. Add the wine, stir and cook for another minute. Add the eggplant and squash and cook for 5 minutes stirring often.
  • Add the beans (along with the water from the can), tomatoes, sun-dried tomatoes, tomato puree, herbs, stock and a little seasoning, stir, cover and simmer for 15 minutes.
  • Stir in the zucchini and pepper, cover and continue simmering for 15-20 more minutes or until all the vegetables are cooked through. Remove from the heat, adjust the seasoning as necessary and serve.