Eggplant and Black Bean Stew

 

1

tablespoon olive or vegetable oil

1

large onion, chopped (1 cup)

1

medium green bell pepper, cut into 1-inch pieces

2

cups 1-inch pieces eggplant (3/4 pound)

1/2

cup water

1/4

teaspoon salt

1

medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)

2

cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained

1

can (15 ounces) black beans, rinsed and drained

Shredded Parmesan cheese, if desired

• 1 Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
• 2 Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle each serving with cheese.