VEGETABLEBEAN SKILLET

  1. Heat olive oil in a large skillet over medium heat.
  2. Add eggplant to the skillet and cook until slightly softened, about 5 minutes.
  3. Add the squash and shallots, stir, cover the skillet to create steam while cooking for another 5 minutes.
  4. Remove lid from the skillet, add the garlic, tomatoes and sun-dried tomatoes and cook an additional 3-5 minutes.
  5. Add the beans, artichokes, herbs and spices, stir to combine, cover the skillet and cook for 10 minutes.
  6. Remove the lid season to taste and serve with bread and fresh parsley.