Red Bean Ratatouille

1/2 cup vegetable broth
1 onion, diced
1 green pepper, diced
1/2 lb. sliced mushrooms
4 cloves garlic, minced
2 cups eggplant, diced
1 cup zucchini, diced
1 15 ounce can diced tomatoes
1 15 ounce can tomato puree
1 15 ounce can kidney beans, drained
parsley, oregano and pepper, to taste

In large stock pot, sauté onion, green pepper, sliced mushrooms, garlic, zucchini and eggplant in broth for about 10 minutes. Then add tomatoes, tomato puree, kidney beans and parsley, oregano and pepper to taste. Simmer for 15-20 minutes and serve over rice. Garnish with capers and lemon zest.