Mediterranean Vegetable Stew with Beans

everydayhealthyrecipes.com

Theresa

1 medium eggplant cubed

1 medium zucchini cubed/cut into chunks

1 red bell pepper roughly chopped

10.58 ounces ( 300 g) butternut squash peeled, cubed

1 onion finely chopped

4 garlic cloves finely chopped

1x14.11oz can ( 400 g) tomatoes

1x14.11oz can ( 400 g) white kidney beans or another white bean variety, including the water

4 sun dried tomatoes in oil, finely chopped

3 tablespoons tomato puree

1 bay leaf

1 teaspoon each oregano and thyme

5 tablespoons white wine

3 tablespoons olive oil

⅘ cup ( 200 ml) vegetable stock hot

⅔ teaspoon coarse sea salt plus pepper to taste

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