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Ratatouille Stew with White Beans

Vegan and gluten-free.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 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 

Instructions

  • 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.