Ratatouille with Parmesan Toast

INGREDIENTS

2 tbsp

Basil, fresh

1 15 ounce can

Cannellini beans, no-salt-added

2 cloves

Garlic

1/2 cup

Onion

1 1/2 cups

Summer squash or zucchini, yellow

3/4 cup

Sweet pepper, red or green

1 14 1/2 ounce can

Tomatoes, fire-roasted

1 8 ounce can

Tomato sauce, no-salt-added

1/4 tsp

Black pepper, ground

1 pinch

Salt

thick 8 1/2-inch-thick slices Baguette-style french bread, toasted

2 tbsp

Parmesan cheese

4 cups

Cubed, peeled (if desired) eggplant