Ingredients: 1⁄4 cup extra light-tasting olive oil 11⁄2 cups chopped green bell pepper 1 cup chopped onion 8 ounces eggplant, cut into 1⁄2-inch cubes (3 cups) 2 medium, fresh garlic cloves, minced 1 pint sweet grape tomatoes, halved 1⁄2 of a 15.5-ounce can, preferably no salt added cannellini or navy beans, rinsed and drained 1⁄3 cup cooking wine 3 tablespoons red wine vinegar 1⁄4 teaspoon dried red pepper flakes 1⁄2 cup chopped fresh basil, or to taste 1 ounce grated Asiago cheese

Directions: Heat 1 tablespoon oil in large nonstick skillet over medium high heat. Cook pepper and onion 4 minutes or until onions are translucent, stirring frequently. Add eggplant and garlic; cook 5 minutes or until eggplant is tender. Stir in tomatoes and beans, and cook 3 minutes. Add wine, vinegar, and pepper flakes. Cook 2 minutes or until tomatoes are slightly soft. Remove from heat, stir in basil and salt and pepper to taste. Sprinkle evenly with cheese. (Recipe from Pompeian) *See more recipes in our vegetables & salads collection