Ratatouille with White Beans
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 small zucchini, sliced
- 1 small eggplant, sliced
- 1 14.5-ounce can diced tomatoes (may use 2 cups fresh, chopped tomatoes)
- 1 15-ounce can white beans, drained and rinsed well (or 2 cups cooked)
- 1/2 cup olives, drained
- 2 teaspoons fresh chopped or dried oregano
- 1/4 cup pine nuts
- Salt to taste (optional)
- Pepper to taste
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