Provençal Veggies and Beans in a creamy Hummus Sauce

Serves 4

1 cup eggplant- diced

10 baby portabellas- quartered

1 1/2 cups 13 bean mix- cooked

1 1/2 cups crushed tomatoes

1/2 cup red pepper hummus

2 TBSP fresh parsley- chopped

1/2 tsp red pepper flakes

1/2 tsp thyme

1/2 tsp tarragon

1/2 tsp oregano

Salt to taste.

Sautée shrooms and eggplant for a few minutes. Add tomatoes and everything else except for the hummus. Cover and simmer for 15-20 minutes. Fold in the hummus and serve.

Simple. Quick. Versatile- top on rice, noodles, serve with eggs and crusty bread, eat from the pot!….