Name: White Bean Ratatouille
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 serving(s)
Ingredients: 2 teaspoons extra virgin olive oil; 2 cups onions, diced; 1 tablespoon garlic, chopped; 3 cups unpeeled eggplants, cut in half, diced; 2 cups zucchini, cut in half, diced; 15 1/2 ounces cannellini beans; 1 1/2 cups tomatoes, seeded and diced; 1 1/2 tablespoons white wine vinegar; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/4 cup fresh basil, finely chopped

Recipe by Chef by Chance

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From The New Sonoma Diet

Ready In:: 50mins
Serves:
Units:

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ingredients

2 teaspoons extra virgin olive oil
2 cups onions, diced
1 tablespoon garlic, chopped
3 cups unpeeled eggplants, cut in half, diced
2 cups zucchini, cut in half, diced
15 ¹⁄₂ ounces cannellini beans
1 ¹⁄₂ cups tomatoes, seeded and diced
1 ¹⁄₂ tablespoons white wine vinegar
¹⁄₂ teaspoon sugar
¹⁄₄ teaspoon salt
¹⁄₄ cup fresh basil, finely chopped

directions

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

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