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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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From The New Sonoma Diet 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 |
Directions:
1. Drain the beans and reserve 1/2 cup of the liquid.
2. Heat a large sauté 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.
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