Mediterranean Vegetables With Goat Cheese Sauce

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2 Tbs. olive oil

4 cloves garlic, minced

1 yellow bell pepper, seeded and diced

1 small eggplant, about 3/4 lb., unpeeled and cubed

1 13.75-oz. can water-packed artichoke hearts, drained and well rinsed

1 15-oz. can roasted red peppers, drained, well rinsed and chopped

1 15.5-oz. can small white beans, drained and well rinsed

1/2 tsp. herbes de Provence

4 oz. goat cheese

1/2 cup buttermilk

1/2 cup plain nonfat yogurt

Juice from 1 lemon

2 tsp. pesto

Salt and freshly ground black pepper to taste

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