Ratatouille

Beans are an excellent source of iron which is an essential nutrient for brain function. For variety, try using unsweetened apple juice or cider instead of red wine. Garbanzo and green beans also trade places nicely with the red kidney beans and black-eyed peas.

2 onions, sliced
2 cloves garlic, thinly sliced
1 eggplant, sliced
1 zucchini, sliced
1 each red, green, yellow pepper, seeded and sliced
1 14 oz (398 mL) can chopped tomatoes
6 Tbsp (90 mL) red wine
1 Tbsp (15 mL) tomato paste
2 tsp (10 mL) herb de province (mixture of basil, oregano, thyme)
1 14 oz (398 mL) can red kidney beans, rinsed and drained
1 14 oz (398 mL) can black-eyed peas, rinsed and drained
Sea salt
Freshly ground black pepper
Fresh herb sprigs to garnish

Preheat oven to 350 F (180 C). Put all the ingredients, except the herb garnish, in a large ovenproof casserole and mix well. Cover and bake for about 1 hour, until the vegetables are cooked and tender, stirring once or twice. Garnish with the herb sprigs and serve hot or cold with crusty whole wheat bread or baked potatoes topped with a little grated cheddar cheese.

Serves 6.

source: "Reflections Gastronomie takes flight", alive #300, October 2007