Ratatouille with White Beans

July 21, 2013

Ratatouille is a stewed vegetable dish from the French Provencal traditional menu, originating in Nice. In most recipes, the key ingredients are the same but the process of cooking the dish vary between each chef's preference. Some sauté all the vegetables together and simmer on the stove top, some sauté the vegetables separately and layer and bake. Our family favorite is as delicious as any I ever tasted when traveling in France and is the easiest recipe of them all!!

3 onions sliced
1/4 cup olive oil
1 eggplant cut in quarters and sliced
6 medium zucchini cut in half and sliced
1 green pepper sliced
2 cups fresh string beans cut into 1 inch pieces
2 (15 oz) cans stewed tomatoes
1 (16 oz) can white or Northern beans
1/2 cup water
2-3 cloves garlic crushed
1 tsp sea salt
1 tsp fresh ground pepper
1-2 teaspoons fine herbs (herbs of provence)
1/4 cup fresh chopped basil
1-2 teaspoons oregano
1 teaspoon sugar

Sauté onions in oil. Place onions and all remaining ingredients in a 4-5 quart ovenproof casserole and stir. Cover and bake in a 350? oven for 2-3 hours, until vegetables are tender. Stir every 3 hours....
See the full directions on my site

Nutritions

Calories
207

Sodium
1025mg
42% DV

Fat
11g
17% DV

Protein
9g
18% DV

Carbs
20g
6% DV

Fiber
4g
16% DV