This is the quintessential summer dish. Just one trip to the farmers’ market will yield beautiful tomatoes, eggplants, summer squash, and fresh herbs. Switch up the colors of all the veggies to make it surprising. Try orange or yellow
tomatoes, pattypan squash, and whatever odd-colored eggplant you find just for fun.

YIELD: 4 servings

TOTAL PREP TIME: 20 minutes

TOTAL COOKING TIME: 35 to 50 minutes

INGREDIENTS

• 1 to 2 tablespoons (15 to 28 ml) olive oil (*use water or broth)
• 1/2 small onion, minced
• 2 cloves garlic, minced
• 3 cups (540 g) diced fresh tomatoes or 2 cans (14.5 ounces, or 410 g each)
• 1/2 medium eggplant, diced
• 1 medium summer squash, diced
• 1 1/2 cups (358 g) cooked white beans or 1 can (15 ounces, or 425 g), rinsed and drained
• 4 (2 inch, or 5 cm) sprigs thyme or 2 teaspoons dried
• 4 (2 inch, or 5 cm) sprigs oregano or 1 teaspoon dried
• 1 teaspoon dried basil or 2 tablespoons (5 g) chopped fresh
• Salt and pepper, to taste

INSTRUCTIONS

1. Heat the olive oil over medium heat in a medium soup pot.
2. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and sauté for a minute more.
4. Add the tomatoes, eggplant, squash, beans, thyme, oregano, and dried basil (if using fresh, add it at the end).
5. Cover and cook for 30 to 45 minutes or until the tomatoes have broken down and the eggplant is soft.
6. Remove the herb stems.
7. If you are using fresh basil, add it in right before serving.
8. Add salt and pepper to taste.

PER 2-CUP (475 ML) SERVING:

• 192.4 calories; 7.4 g total fat; 1.0 g saturated fat; 7.8 g protein; 26.4 g carbohydrate; 6.8 g dietary fiber; 0 mg cholesterol.