White Bean Ratatouille Recipe

Name: White Bean Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons extra virgin olive oil; 2 cups onions, diced; 1 tablespoon garlic, chopped; 3 cups unpeeled eggplants, cut in half, diced; 2 cups zucchini, cut in half, diced; 15 1/2 ounces cannellini beans; 1 1/2 cups tomatoes, seeded and diced; 1 1/2 tablespoons white wine vinegar; 1/2 teaspoon sugar; 1/4 teaspoon salt; 1/4 cup fresh basil, finely chopped

Servings: persons

2 teaspoons extra virgin olive oil
2 cups onions, diced
1 tablespoon garlic, chopped
3 cups unpeeled eggplants, cut in half, diced
2 cups zucchini, cut in half, diced
15 1/2 ounces cannellini beans
1 1/2 cups tomatoes, seeded and diced
1 1/2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 cup fresh basil, finely chopped

1
Drain the beans and reserve 1/2 cup of the liquid.
2
Heat a large saute pan over high heat. Add the oil and onions-saute for 3-5 minutes.
3
Add garlic-saute for about 30 seconds until you can smell-don't brown it.
4
Add the eggplant, zucchini and bean liquid. Simmer over low to medium heat, covered for 15 minutes.
5
Add beans and tomatoes bringing it back to a simmer for another 5 minutes.
6
Set aside.
7
In a small bowl, mix together the vinegar, sugar, and salt. Stir into the cooled ratatouille.
8
Add Basil.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoons extra virgin olive oil, 2 cups onions, diced, 1 tablespoon garlic, chopped, 3 cups unpeeled eggplants, cut in half, diced, and more.

Yes, White Bean Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Bean Ratatouille

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions