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Ingredients

• 2   baby eggplants or 1 very small eggplant (about 8 oz.)
• 1 large  zucchini, quartered lengthwise and cut into 1/2-inch slices
• 1 large  yellow summer squash, quartered lengthwise and cut into 1/2-inch slices
• 1 15- to 19-ounce can  cannellini (white kidney) beans or Great Northern beans, rinsed and drained
• 1 large  tomato, chopped
• 2 teaspoons  bottled minced garlic (4 cloves)
• 1/4 teaspoon  dried rosemary or thyme, crushed
• 1/4 teaspoon  ground black pepper
• 1 tablespoon  snipped fresh basil or 1 teaspoon dried basil, crushed
• 1-1/2 cups  low-sodium tomato juice
• 1 tablespoon  white or regular balsamic vinegar
• 4 1/2-inch slices  baguette-style French bread
• 2 teaspoons  olive oil
• 3 tablespoons  finely shredded Romano or Parmesan cheese

Description

Adding A Splash Of Vinegar Just Before Serving Boosts The Flavor Of This Vegetarian Main Dish. The Beans And Vegetables Make The Stew High In Healthy Fiber.

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