Canola oil 3 Tbsp.
Red onion, small, diced 1 ea.
Garlic, medium, minced 2 ea.
Eggplant, small, diced, ½ inch 1 ea.
Zucchini, medium, sliced, ½ inch 1 ea.
Squash, yellow, medium, sliced, ½ inch 1 ea.
Tomato, large, diced 1 ea.
White or red beans, canned, rinsed 12 oz.
Oregano, dried 1 tsp.
Salt 1 tsp.
Black pepper, ground ½ tsp.
Corn grits ½ cup
Parmesan cheese, grated 1 tsp.
Water 1 ½ cups
Put a large pot on a burner, add oil and set to medium.
Sauté onions until soft. Add garlic and other vegetables. Sauté over medium heat for 5 minutes or until all vegetables are soft and tomatoes have released their juices.
Add beans, oregano, salt, pepper, corn grits, parmesan cheese and water.
Turn heat to low and cover pot with lid.
Stir every few minutes until all water has evaporated.
Serve warm, 1 cup per serving.