1 large eggplant, cut into 3/4-inch cubes
1 (15 oz.) can garbanzo or cannellini beans
7 large olives stuffed with jalapeno peppers, chopped
1 large sweet onion, chopped
1 red pepper, chopped
1 cup low-sodium vegetable stock
4 cloves garlic, minced
2 tbsp. olive oil
salt and pepper, to taste

Heat oil in a deep dish skillet. Add onions and garlic. Cook until onions and garlic are tender. Add red peppers, olives, and eggplant and 1/2 cup of the vegetable stock. Cover and cook for 8 to 10 minutes, stirring frequently. Add the garbanzo beans and the remaining stock. Cover and continue cooking over medium-low heat until beans have softened. Season with salt and pepper as desired.

Serve as a side with a veggie burger for a protein filled, delicious vegan meal!

Submitted by: Valerie von Rosenvinge