Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil
- 3 cups eggplant (chopped)
- 1 large shallot (thinly sliced)
- 2 cups squash; summer (chopped; or zucchini)
- 2 large cloves garlic (minced)
- 1 1/2 cup tomatoes (chopped)
- 1 tbsp sun dried tomatoes (packed in oil; chopped)
- 1 cup white kidney (cannellini) beans (cooked)
- 1 cup kidney beans
- 1 14.5 oz can artichoke hearts (drained, quartered)
- 1 tsp parsley (dried)
- 1 tsp basil (dried)
- 1/2 tsp thyme (dried)
- salt and pepper
- pinch red pepper flakes
- bread (crusty (leave out if gluten free))
- parsley (fresh chopped)
Instruction
- Heat olive oil in a large skillet over medium heat.
- Add eggplant to the skillet and cook until slightly softened, about 5 minutes.
- Add the squash and shallots, stir, cover the skillet to create steam while cooking for another 5 minutes.
- Remove lid from the skillet, add the garlic, tomatoes and sun-dried tomatoes and cook an additional 3-5 minutes.
- Add the beans, artichokes, herbs and spices, stir to combine, cover the skillet and cook for 10 minutes.
- Remove the lid season to taste and serve with bread and fresh parsley.
