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Recipes // Side Dishes // Ratatouille with White Beans

Ratatouille with White Beans

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By Katie Cavuto Boyle

Ingredients

  • 1/4 cup olive oil, plus more as needed
  • 1 cup yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 cups eggplant, skin on, diced
  • 1 cup red bell pepper, diced
  • 1 cup zucchini, diced
  • 1 cup Portobello mushroom, diced
  • 1 1/2 cups seeded and chopped tomatoes
  • ½ cup low sodium vegetable stock
  • 1, 15 ounce can navy beans, rinsed and drained
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons parmesan cheese
  • Salt and pepper 

Directions:

  1. In a large sauté pan over medium heat, add oil, onion and garlic and sauté for 5 minutes.
  2. Add the eggplant and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 3-5 minutes.
  3. Add peppers, zucchini and mushrooms and continue to cook for an additional 3-5 minutes.
  4. Add the tomatoes, stock, beans, thyme, and basil, reduce the heat to a simmer and cook for 10 minutes. Stir in the parmesan. 
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