Dinner · 40 min · french

Ratatouille with White Beans

✓ USDA-verified nutrition data

Ingredients

• 1/2 Eggplant
• 1 Zucchini
• 1 Bell pepper
• 3/4 cup Cannellini beans
• 1 cup Crushed tomatoes
• 1 tsp Herbes de Provence

Steps

1. Cut the eggplant, zucchini, and bell pepper into roughly equal 1-inch pieces so everything cooks at the same pace. Keep the pieces on the chunky side — tiny pieces turn to mush.
2. Heat a large deep skillet or Dutch oven over medium-high heat with a couple of tablespoons of oil. Sauté the vegetables in two batches, 5 to 6 minutes each, giving them space and turning occasionally until they have browned edges. Crowding the pan steams vegetables; browned edges are where the flavor lives.
3. Return all the vegetables to the pan and stir in the crushed tomatoes, drained cannellini beans, and herbes de Provence. Add a pinch of salt and bring it to a gentle simmer.
4. Simmer 20 minutes uncovered, stirring occasionally, until the sauce has thickened slightly and the vegetables are tender but still hold their shape. The eggplant should yield to a spoon without falling apart.
5. Take the pan off the heat and rest the ratatouille 10 minutes — it tastes better warm than piping hot, and the flavors settle together as it sits. Taste and adjust the salt; a drizzle of olive oil at the end adds richness.
6. Spoon into bowls and serve with crusty bread for soaking up the sauce. It reheats beautifully and the leftovers are arguably better the next day.

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