White Bean Ratatouille

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READY IN: 50mins
Recipe by Chef by Chance

From The New Sonoma Diet

Ingredients Nutrition


  1. Drain the beans and reserve 1/2 cup of the liquid.
  2. Heat a large sauté pan over high heat. Add the oil and onions-saute for 3-5 minutes.
  3. Add garlic-saute for about 30 seconds until you can smell-don't brown it.
  4. Add the eggplant, zucchini and bean liquid. Simmer over low to medium heat, covered for 15 minutes.
  5. Add beans and tomatoes bringing it back to a simmer for another 5 minutes.
  6. Set aside.
  7. In a small bowl, mix together the vinegar, sugar, and salt. Stir into the cooled ratatouille.
  8. Add Basil.

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