Imagine a dish that captures the vibrant colors and rich flavors of the French countryside in a single skillet - that's exactly what this Ratatouille with White Beans promises! This isn't just another vegetable stew; it's a culinary journey that transforms humble ingredients into a mouthwatering symphony of textures and tastes that will transport you straight to Provence with every single bite.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 1 eggplant, diced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
Instructions
- Prepare all vegetables by washing and dicing eggplant, zucchini, bell pepper, and onion into uniform 1/2-inch cubes to ensure even cooking.
- Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add olive oil and allow it to warm for 1-2 minutes.
- Sauté chopped onions until they become translucent and slightly golden, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to let the garlic brown.
- Introduce diced eggplant to the pan, cooking for 5 minutes and stirring periodically to ensure even browning and prevent sticking.
- Add bell peppers and zucchini, continuing to cook and stir for another 5-6 minutes until vegetables begin to soften.
- Pour in diced tomatoes with their juices, drained white beans, and sprinkle dried thyme over the vegetables.
- Reduce heat to low, cover the skillet, and simmer for 20-25 minutes, allowing flavors to meld together and vegetables to become tender.
- Season with salt and freshly ground black pepper to taste, stirring gently to incorporate seasonings.
- Remove from heat and let the ratatouille rest for 5-10 minutes before serving to allow flavors to further develop.
- Serve warm, optionally garnished with fresh basil leaves or a drizzle of extra virgin olive oil.
Tips
- Cut vegetables uniformly to ensure even cooking and a beautiful presentation
- Use a heavy-bottomed skillet or Dutch oven for consistent heat distribution
- Don't rush the cooking process - slow simmering is key to developing deep, rich flavors
- Use fresh, high-quality vegetables for the best taste and texture
- Allow the dish to rest for 5-10 minutes after cooking to let flavors fully meld together
- For extra depth, consider toasting your dried thyme briefly before adding to enhance its aromatic qualities
- If possible, use fresh herbs like basil for garnishing to add a bright, fresh finish to the dish
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 9g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
