Instructions: In a 4-quart pot, heat the oil over medium heat. Add onion and saute 4 minutes. Add garlic, green pepper and eggplant; saute 5 minutes. (Add a tablespoon or two of water if the vegetables begin to stick to the pan.)

Sprinkle the chili powder, cumin, cayenne and basil over the vegetables; stir 1 minute. Then add tomatoes, tomato sauce and water. Simmer 10 minutes.

Add zucchini, white beans, salt and pepper. Simmer an additional 10 minutes. Serve immediately, or cool, refrigerate and reheat.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.