Ratatouille with Cannellini Beans

Name: Ratatouille with Cannellini Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 medium Italian eggplant, ends trimmed, cut into 1-inch cubes; 1/4 cup extra-virgin olive oil; 1 medium sweet onion, finely chopped; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1 teaspoon fines herbs (or Italian herb seasoning); 3 small zucchini, cut into 1/2 inch cubes (about 2 1/2 cups); 2 small yellow squash, cut into 1/2 inch cubes (about 2 cups); 2 tablespoons dry red wine; 3 fresh tomatoes, chopped (about 2 1/2 cups); 4 medium garlic cloves, minced; 1 tablespoon finely chopped Italian flat-leaf parsley; 1 teaspoon minced fresh rosemary; 1 tablespoon finely chopped fresh basil; 1 (15-ounce) can cannellini beans, rinsed and drained; 1/8 teaspoon paprika or cayenne; Fresh basil, parsley, and/or thyme, for garnish

3 steps

Prep:10minCook:20min

Updated at: Thu, 17 Aug 2023 00:20:53 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories295.6 kcal (15%)

Total Fat15.5 g (22%)

Carbs29.7 g (11%)

Sugars12.5 g (14%)

Protein9 g (18%)

Sodium220.5 mg (11%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1eggplant

medium, Italian, ends trimmed, cut into 1-inch cubes

¼ cupextra-virgin olive oil

1sweet onion

medium, finely chopped

½ teaspoonsea salt

¼ teaspoonblack pepper

1 teaspoonfines herbs

or Italian herb seasoning

3zucchini

small, cut into 1/2 inch cubes

2yellow squash

small, cut into 1/2 inch cubes

2 tablespoonsdry red wine

1 tablespoonItalian flat-leaf parsley

finely chopped

1 teaspoonfresh rosemary

minced

1 tablespoonfresh basil

finely chopped

1 x 15 ouncecannellini beans

can, rinsed and drained

⅛ teaspoonpaprika

Instructions

Step 1

Heat a large sauté pan over medium-high heat, then add the eggplant and about 2 tablespoons of water; cook for 2-3 minutes, stirring occasionally. When the water has evaporated, reduce the heat to medium and add 2 tablespoons of the olive oil; sauté another 2-3 minutes, until the eggplant is tender.

Step 2

Meanwhile, heat a large saucepan over medium heat and add the remaining 2 tablespoons olive oil, then add the onion, salt, black pepper, and fines herbs. Sauté for 2-3 minutes, or until the onion is soft and translucent. Add the zucchini, yellow squash, eggplant, and the wine, and stir. Cover and cook for 3-4 minutes, until the vegetables soften, stirring occasionally. Reduce the heat to low, and add the tomatoes, garlic, and fresh herbs. Cover, add the bens, and simmer for 10 minutes, or until squash softens and the flavors blend. Taste and add either paprika or cayenne as desired.

Step 3

Garnish with fresh herbs and serve.