Ratatouille with White Beans

Serves 2- 4


  • 1/2 large eggplant, cut into 1/2 inch cubes
  • 1 tablespoon olive oil or water, for sautéing
  • 1 medium red onions, sliced
  • 1- 2 medium zucchini squash, cut into 1/2 inch cubes
  • 1 red bell pepper, cut into 1/2 inch squares
  • 2 garlic cloves, minced
  • 1/8 cup dry white wine
  • 1/2 cup vegetable stock
  • 1 can (15 oz) fire-roasted diced tomatoes
  • 1/2 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
  • 1 teaspoon chopped fresh marjoram (or 1/4 teaspoon dried)
  • 1 bay leaf
  • 1 can (15 oz) white beans, drained and rinsed
  • salt and pepper to taste
  • 1/4 cup chopped fresh basil

Steam eggplant for 10 minutes until soft but not mushy.  Heat olive oil in a sauté pan.  Add onions and cook until softened.  Add zucchini and bell peppers and cook for 5 minutes.  Add the steamed eggplant, cook for another 5 minutes and then add the garlic.

Add wine and stock.  Bring to a boil over high heat, then reduce heat to medium- high and stir in tomatoes, parsley, thyme, marjoram and bay leaf.  Reduce heat, cover and simmer gently for 10- 15 minutes.

Add beans and continue to cook uncovered until the vegetables are tender but not mushy and the liquid has thickened (about 5 minutes).

Remove from heat and stir in basil.

Sourced from: Patrick- Goudreau, Colleen. “Ratatouille with White Beans.” The Vegan Table.


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