Summer Vegetable Stew

  • Yield 8 servings

Japanese eggplant, zucchini, bell pepper and canned cannellini beans combine in this low-fat, high-fiber summer soup.

Mark Boughton/styling: Teresa Blackburn


2 teaspoons olive oil
2 medium onions, chopped
3 medium Japanese eggplants, cut into 1/4-inch slices
1 medium green bell pepper, seeded and diced
5 garlic cloves, minced
1 (12-ounce) jar water-packed roasted red peppers, undrained
2 small zucchini, sliced
2 cups chopped fresh basil
1 (15-ounce) can cannellini or navy beans, undrained
1/2 teaspoon salt
1/4 teaspoon black pepper


  1. Heat oil in a large skillet or pot. Add onions. Cook over medium-high heat, stirring often, for about 5 minutes, or until onions are lightly browned. Add a small amount of water if onions begin to stick. Add eggplant, green pepper, and garlic. Cover and cook, stirring occasionally, for about 5 minutes, or until eggplant begins to soften.
  2. Coarsely chop the red peppers and add them, and their liquid, to the skillet. Add zucchini and basil. Cover and cook over medium heat, stirring occasionally, for about 3 minutes, or until vegetables are tender. Stir in beans and their liquid, salt, and black pepper. Cover and cook for about 3 more minutes, or until zucchini is just tender.

Recipe reprinted with perission from Foods That Fight Pain by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D., courtesy of The Cancer Project



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