Step 1

Heat olive oil in a large skillet over medium heat.

Step 2

Add eggplant to the skillet and cook until slightly softened, about 5 minutes.

Step 3

Add the squash and shallots, stir, cover the skillet to create steam while cooking for another 5 minutes.

Step 4

Remove lid from the skillet, add the garlic, tomatoes and sun-dried tomatoes and cook an additional 3-5 minutes.

Step 5

Add the beans, artichokes, herbs and spices, stir to combine, cover the skillet and cook for 10 minutes.

Step 6

Remove the lid season to taste and serve with bread and fresh parsley.