Bright and Bold Veggie Succotash

This dish is both hearty and packed with nutrition! Perfect for a Meatless Monday night dinner, the chunks of meaty eggplant and tender lima beans make for a satiating twist on a boring vegetable stew. Serve over your favorite whole-grain such as whole wheat couscous, bulgur, quinoa, or brown rice.


1 1/2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, minced
3 stalks celery, chopped
2 large zucchini squash, diced
1 large yellow/summer squash, diced
1 green bell pepper, chopped
3 cups chopped eggplant
1 can no-salt-added whole peeled tomatoes
1 cup frozen lima beans
1 can black-eyed peas, rinsed and drained
2 teaspoons Italian seasoning
1/2 teaspoon ground thyme
1/2 teaspoon dried rosemary
1/4 teaspoon black pepper
1/8-1/4 tsp cayenne pepper, to taste
1 bay leaf
1/2 cup low-sodium veggie broth
1 1/2 tablespoons tomato paste
Balsamic vinegar
1/2 cup fresh parsley, finely chopped


Heat oil in large skillet or pot over medium heat. Add onion, celery and garlic, sautéing until onion turns translucent, about 5 minutes. Add remaining ingredients up to vinegar. Bring to boil. Reduce heat and simmer, covered until vegetables are tender, about 15 minutes. Remove from heat. Add a couple splashes of balsamic vinegar and stir in fresh parsley. Serve over brown rice, quinoa, bulgur or whole-wheat couscous.