White Bean Ratatouille
From The New Sonoma Diet
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 2teaspoons extra virgin olive oil
- 2
- 1
- 3
- 2
- 15 1⁄2ounces cannellini beans
- 1 1⁄2
- 1 1⁄2tablespoons white wine vinegar
- 1⁄2teaspoon sugar
- 1⁄4teaspoon salt
- 1⁄4
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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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