With all the colours in this dish; the kids will never know how many vegetables you have snuck into their dinner.
You will need:
- Two tablespoons olive oil.
- One medium onion, diced.
- Two cloves garlic, minced.
- One eggplant, diced.
- One red pepper, diced.
- One sun dried diced tomatoes.
- Two zucchini (baby marrows), diced.
- One teaspoon chopped fresh thyme.
- One can cannellini beans, drained and rinsed.
- A quarter cup parsley, chopped.
- One teaspoon salt.
- A quarter teaspoon pepper.
- Polenta.
What to do:
Heat the oil in a large non-stick pan on a medium heat. Add the onion and sauté for five minutes. Add the garlic, eggplant and red pepper; cover and cook for 10 minutes. Mix in tomatoes, zucchini and thyme, cover again and cook for 12 minutes.
Stir in beans, parsley, salt and pepper, and heat through. Serve with polenta.
- Information obtained from www.allrecipes.com.
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