(27 votes, average: 4.44 out of 5)
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This gluten-free vegan Ratatouille with White Beans recipe is inspired by the French Mediterranean tradition, which includes the sunny vegetables eggplant and zucchini along with white beans, herbs, and olives, providing an easy balanced meal-in-one.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 small zucchini, sliced
- 1 small eggplant, sliced
- 1 (14.5-ounce) can diced tomatoes, with liquid (may use 2 cups fresh, chopped tomatoes)
- 1 (15-ounce) can white beans, drained and rinsed well (or 2 cups cooked)
- 1/2 cup olives, drained
- 2 teaspoons fresh chopped or dried oregano
- 1/4 cup pine nuts
- Salt to taste (optional)
- Pepper to taste
Instructions
- In a large saucepan or medium Dutch oven, heat olive oil. Add garlic, onion, zucchini, and eggplant, and sauté for about 8 minutes.
- Add tomatoes, white beans, olives, and oregano, stir well, and cover. Continue to cook for about 10 minutes (longer if using fresh tomatoes), stirring occasionally, until vegetables are tender, and mixture is thick and bubbly.
- Season with salt (optional) and pepper to taste. Garnish with pine nuts.
- Serve as an entree or side-dish; excellent with pasta or whole grains.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Entree
- Cuisine: French, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 3.5 g
- Sodium: 192 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 7 g
- Protein: 5 g
- Cholesterol: 0 mg