Summer Ratatouille recipe | PCC Community Markets

Ingredients

• 2 tablespoons olive oil
• 1/4 cup sliced shallots
• 2 cups diced eggplant
• 2 cups diced yellow squash
• 1 cup diced zucchini
• 1 green bell pepper, seeded and diced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh oregano
• 1/2 cup white wine
• 2 pounds tomatoes, peeled and chopped
• 1 (14-ounce) can cannellini beans, drained
• 3 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh parsley
• Salt and pepper, to taste
• Prepared polenta or crusty bread, for serving (optional)