• prep: 20 min
• cook: 0 hr
• total: 20 min

servings:

Chopped eggplant and mushrooms give a rich flavor and meaty texture to this Mediterranean-style vegetable dish. Serve it with some steamed or boiled rice for a well-balanced meal.

• 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

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