- 1 of 2 Heat oil in a large, lidded nonstick skillet on medium heat. Add onion and saute for 5 minutes. Add garlic, eggplant and red pepper; cover and cook for 10 minutes. Mix in tomatoes, zucchini and thyme, cover again and cook for 12 minutes.
- 2 of 2 Stir in beans, parsley, salt and pepper, and heat through. For a heartier meal, serve with polenta.
Servings Per Recipe: 4
Per Serving: 11 g fiber, 229 mg sodium, 8 g pro., 35 g carb., 0 mg chol., 229 kcal cal., 8 g Fat, total, 1 g sat. fat