Ingredients
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 pound eggplant, cut into 1-inch dice
1/2 pound white mushrooms, halved
Salt and pepper
1 pound zucchini, cut into 3/4-inch chunks
2 1/2 cups water
1 can tomato puree (14 1/2 ounces)
1 can (14 1/2 ounces) cannellini beans, drained and rinsed
2 teaspoons wine vinegar
1/3 cup chopped fresh parsley
Preparation
In a Dutch oven, heat oil over medium heat. Add onion, garlic, eggplant, mushrooms, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until eggplant begins to brown, 5 to 10 minutes.
Add zucchini, water, and tomato puree, and bring to a boil. Reduce heat to medium-low, cover, and cook until eggplant is tender, about 20 minutes. Stir in beans, vinegar, and parsley, and cook just until heated through, about 5 minutes.
