Black Bean Ratatouille

1 Tablespoon Olive Oil. 2 15oz. Cans black beans drained and rinsed. About 4 pounds of fresh Roma Tomatoes, seeds removed Chopped. 1 medium Onion diced. 1 white eggplant peeled and chopped in to small pieces. 1 orange sweet pepper chopped. 1 yellow squash chopped. 1 zucchini chopped. 1 jalapeno pepper, seeds removed and chopped fine. 1 serrano pepper, seeds removed and chopped fine. 2 Tablespoons Chili Powder. 1 Tablespoon Cumin. 1/2 Teaspoon of Fennel Seed. 1/4 Teaspoon dried Basil. 1 Teaspoon of dried Oregano. 1 Teaspoon Sea Salt (to taste). 1/8 Teaspoon Black Pepper. 3 Tablespoons Raw Honey. 1 Cup Water or Vegetable stock.
(the green beans seen in the picture are not part of the recipe I added a small hand full to the pot just to use them up)

Heat oil in pan, add onion and cook until clear. Add tomatoes, sweet pepper, eggplant, jalapeno, serrano, squash, zucchini, chili powder, cumin, fennel seed, black pepper, 1/2 of the salt, black beans, and 1 cup water or stock, stir to mix. Cover pan and simmer on low for about 35 - 45 min, (or until vegetables are almost cooked to your desired firmness). Stir occasionally to prevent sticking. In the last 10 min cooking time for tomato mixture, remove lid and stir in remaining salt, oregano and basil. Continue cooking uncovered to remove excess liquid if needed. Once vegetables are cooked to your desired firmness turn off heat. Just before serving stir in honey mix well. Serve over rice. Top with sour cream, avocado, and grated cheddar if desired.

*Everything was picked from my garden. The bunnies got to my herbs so I had to use dried. This recipe has some heat and it makes a good amount. The weight measurements are not exact, you may need to add more or less water or stock depending on your stove and the size of your vegetables. Taste test as you go to your liking.