Eggplant with Black Beans

2 Tbsp Olive Oil
1 eggplant peeled and chopped
1 medium Zucchini chopped
1/2 C Red Pepper, chopped
1 medium Onion, chopped
3 cloves Garlic, minced
1 can tomatoes
1 can Black Beans
1Tbsp chili powder
1 tsp dried Chili Peppers
Salt/Pepper to taste

In a large saucepan, add olive oil. Sautee eggplant, zucchini, red pepper, onion and garlic until almost tender. Rinse and drain black beans, add to mixure. Add canned tomatoes. Bring to a simmer for 20 minutes. Add seasonings and chili powder/pepper. Serve warm topped with parmesan cheese.

Number of Servings: 8
Fat: 3.7 g
Carbohydrates: 12.1g
Calories: 89.0
Protein: 3.2g