Ratatouille Stew with White Beans

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Serves 6

Vegan and gluten-free.


  • 3 tablespoons olive oil
  • 1 medium onion, diced small 
  • 4 garlic cloves, finely chopped
  • 1 tablespoons lemon juice
  • 2 cups eggplant, diced small
  • 2 cups low-sodium vegetable broth
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 1/2 cups tomatoes, diced small
  • 2 cups zucchini, diced small
  • 1 1/2 cup cooked white beans
  • 1 tablespoon fresh oregano
  • 1 cup fresh basil, chopped
  • 1 cup fresh parsley, chopped
  • Parmigiano-Reggiano cheese, optional 


In a large sauce pan heat the olive oil and onion over low.

Sweat the onion for 5 minutes.

Then add in the garlic, and sweat for 1 minute more.

Turn the heat up to medium and add in the lemon juice and stir. 

Next add in the eggplant, broth and 1/2 teaspoon salt and bring to a simmer. Simmer for 5 minutes.

Then add in the tomatoes, zucchini, white beans and oregano, and simmer for 5 more minutes. Add in the basil and parsley. Remove from the heat and stir until the herbs are bright green. 

Serve warm, and with grated Parmigiano-Reggiano on top if desired. 

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