Ingredients

• Salad Oil
• 1 medium-sized eggplant (about 1 1/2 pounds), cut into 1-inch chunks
• 1 garlic clove, sliced
• 3 small zucchini (about 6 ounces each), cut into 1/2-inch slices
• 3 medium-sized onions, cut into 1/2-inch slices
• 1 15 1/2 ounce can white kidney beans (cannellini)
• 1 15 1/2 ounce can garbanzo beans
• 1 6-ounce can tomato paste
• 1/4 cup minced parsley
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 16-ounce package mozzarella cheese, cut into 8 slices

Instructions

In a 5-quart Dutch oven over medium-high heat, in 1/2 cup hot salad oil, cook eggplant until lightly browned, stirring frequently and adding more oil if necessary. With slotted spoon, remove eggplant to paper towels to drain. Preheat oven to 375 degrees. In same Dutch oven in 3 tablespoons more hot salad oil, cook garlic until lightly browned; discard garlic. Add zucchini and onions; cook over medium-heat, stirring frequently, until zucchini is lightly browned. Gently stir in eggplant, kidney and garbanzo beans, and remaining ingredients except cheese. Spoon into 13″ by 9″ baking dish. Bake, uncovered, 35 minutes or until eggplant is fork-tender. Arrange cheese slices on vegetables; bake 5 minutes longer or until cheese melts.

Makes 8 servings