MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Ratatouille with White Beans
 Categories: 
      Yield: 8 Servings
 
    1/2 c  Dried navy beans; cooked
      2 tb Olive oil
      2 md Zucchini; sliced into 3/8"
           .. rounds
      1 md Red onion; sliced in rings
    1/2 sm Eggplant; cut into 1" cubes
      2    Cloves garlic; chopped
      3 lg Ripe tomatoes; coarsely
           .. chopped
      1 lg Sweet green pepper; sliced
           .. into strips
      1 lg Sweet red pepper; sliced
           .. into strips
      1 ts Dried oregano leaves
      2 tb Chopped fresh parsley
           .. leaves
      2 ts Red wine vinegar
  1 1/4 ts Salt
 
  1. Cover and refrigerate beans until ready to use.
  
  2. In large skillet, heat oil over medium heat.
  Add zucchini, onion, eggplant and garlic; sauté
  until lightly browned, about 5 minutes. Stir in
  cooked beans, half of tomatoes, the green and red
  peppers and oregano. Cook until vegetables are
  tender and mixture blends, about 15 minutes.
  
  3. Add remaining tomatoes, the parsley, vinegar
  and salt to vegetable mixture and heat to boiling.
 
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