White Bean Ratatouille - cooking recipe

Ingredients

2 teaspoons extra virgin olive oil
2 cups onions, diced
1 tablespoon garlic, chopped
3 cups unpeeled eggplants, cut in half, diced
2 cups zucchini, cut in half, diced
15 1/2 ounces cannellini beans
1 1/2 cups tomatoes, seeded and diced
1 1/2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup fresh basil, finely chopped

Preparation

Drain the beans and reserve 1/2 cup of the liquid.
Heat a large saute pan over high heat. Add the oil and onions-saute for 3-5 minutes.
Add garlic-saute for about 30 seconds until you can smell-don't brown it.
Add the eggplant, zucchini and bean liquid. Simmer over low to medium heat, covered for 15 minutes.
Add beans and tomatoes bringing it back to a simmer for another 5 minutes.
Set aside.
In a small bowl, mix together the vinegar, sugar, and salt. Stir into the cooled ratatouille.
Add Basil.