1/4 c. vegetable oil
1 c. chopped onion
1 sm. eggplant (about 12 oz.)
2 sm. zucchini (about 6 oz. each)
1 can (28 oz.) crushed tomatoes
2 cans (about 15 oz. each) sm. white beans, drained
1 tsp. salt
1 tsp. dried Italian seasoning
1/2 c. walnuts, chopped coarse

Heat oil in a 4 to 5 quart Dutch oven over medium heat. Add onion; cook 2 minutes until softened. Meanwhile cut the eggplant lengthwise in 6 slices, then crosswise in 1/2 inch chunks. Slice zucchini in 1/2 inch thick rounds. Add eggplant and zucchini to onion; increase heat to high and stir 3 minutes until vegetables are lightly browned. Add remaining ingredients except walnuts; stir to mix. Bring to a boil. Reduce heat; cover and simmer 4 to 5 minutes until eggplant and zucchini are crisp tender. Stir in nuts. Makes 6 generous servings.

Notes: This is a super casserole for guests. There is no meat in it, yet I have had guests remark how filling and complete the meal is, refusing to believe there is not any meat in it, they don't recognize the rather subtle taste of the eggplant.