Mediterranean Ratatouille with White Beans

• extra-virgin olive oil (divided) 2 tbsp
• red onion (diced) 1 medium
• garlic (minced) 3 cloves
• eggplant (cut into 2 cm cubes) 1 medium
• zucchini (cut into 2 cm cubes) 1 medium
• red bell pepper (seeded and diced) 1 medium
• yellow bell pepper (seeded and diced) 1 medium
• chopped tomatoes (14 oz or about 400 g) 1 can
• cannellini beans (15 oz or about 425 g, drained and rinsed) 1 can
• dried thyme 1 tsp
• salt (or to taste) 0.5 tsp
• black pepper (freshly ground) 0.25 tsp
• water (as needed during cooking) Optional 0.5 cup
• fresh basil leaves (torn) 0.25 cup
• red wine vinegar (for finishing) Optional 1 tbsp

Let's cook

Step-by-step instructions

01

Step 1

Heat 1 tablespoon of olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat.

02

Step 2

Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds.

03

Step 3

Add the eggplant and the remaining olive oil. Cook for 6 to 8 minutes, stirring occasionally, until the eggplant begins to soften.

04

Step 4

Stir in the zucchini and bell peppers. Cook for another 5 minutes.

05

Step 5

Add the chopped tomatoes, thyme, salt, and black pepper. Bring the mixture to a gentle simmer.

06

Step 6

Reduce the heat to low, cover partially, and cook for 20 to 25 minutes, stirring occasionally. Add a little water if the mixture becomes too dry.

07

Step 7

Stir in the drained cannellini beans and simmer uncovered for another 5 minutes, until the beans are heated through and the vegetables are tender.

08

Step 8

Remove the pan from the heat. Fold in the fresh basil and add the red wine vinegar if using. Taste and adjust the seasoning before serving.

Kitchen notes