Roasted Pepper & Eggplant, Cannellini Beans, & Basil Stuffed Tomato | Center for Science in the Publ

Ingredients

• ½ red, orange, or yellow bell pepper, cut into ¼” dice
• ½ baby eggplant, cut into ¼” dice
• 1 Tbs. + 1 Tbs. extra-virgin olive oil
• 4 ripe but firm tomatoes
• 1 Tbs. white balsamic vinegar
• 2 Tbs. minced fresh basil
• 1 clove garlic, finely grated
• ½ tsp. kosher salt
• freshly ground black pepper, to taste
• 1 cup no-salt-added cannellini beans