Ratatouille

(Serves 4 as a side dish or two as an entrée)

2 Asian eggplant (or 1 medium regular eggplant), diced

1 large patty pan squash (or one small zucchini and1 small yellow squash), diced

1 medium onion, diced 1 red pepper, seeded and diced 2 cups diced tomatoes (cut in one-inch cubes) 3 cloves garlic, minced 1⁄2 1⁄4 teaspoon salt teaspoon fresh ground pepper 1 tablespoon extra-virgin olive oil 1 teaspoon fresh tarragon, chopped 1 teaspoon fresh thyme, chopped 2 tablespoons fresh basil, chopped

1 15.5 ounce can cannellini beans, drained and rinsed

Preheat oven to 400 degrees. Spread diced eggplant, red pepper, squash, tomatoes, and onions on a baking sheet lined with a silicone baking mat. Sprinkle garlic, salt and pepper over the top. Drizzle veggies with olive oil. Roast in the oven for 20 minutes. Add herbs and cannellini beans and stir well. Return to oven and roast for an additional 15 to 20 minutes or until veggies are tender.