1hCannellini Ratatouille Stew
A hearty vegan Mediterranean stew centered on creamy cannellini beans, zucchini, eggplant, red bell pepper, tomatoes, and onion. It is a one-pot family dinner entree with rich tomato flavor and tender vegetables.
- Energy
- 461 calories per serving
- Protein
- 23.4 g per serving
- Carbs
- 82 g per serving
- Fat
- 9.1 g per serving
- Sodium
- 1509 mg per serving
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Cook this recipe
- water-1 cup
- yellow onion-1 large onion
- garlic-4 cloves
- eggplant-1 medium eggplant
- zucchini-2 medium zucchini
- red bell pepper-1 large pepper
- canned cannellini beans-3 cans
- canned diced tomatoes with juices-1 can
- extra-virgin olive oil-2 tablespoons
- tomato paste-2 tablespoons
- balsamic vinegar-1 tablespoon
- dried oregano-1 teaspoon
- salt-1 teaspoon
- smoked paprika-0.5 teaspoons
- black pepper-0.5 teaspoons
Prep the vegetables by dicing the onion and red bell pepper, mincing the garlic, cubing the eggplant, and cutting the zucchini; drain and rinse the cannellini beans.
Keep fingers tucked and the knife blade angled away from your hand while chopping vegetables.
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and salt, then cook for 5 minutes, stirring often, until softened.
Stir in the garlic, tomato paste, oregano, smoked paprika, and black pepper; cook for 1 minute until the mixture is deeply fragrant.
Add the eggplant, zucchini, and red bell pepper. Cook for 8 to 10 minutes, stirring often, until the vegetables begin to soften and the eggplant picks up light color.
Stir in the cannellini beans, diced tomatoes with juices, and water, scraping the bottom of the pot to loosen any browned bits; bring to a steady simmer.
Stir carefully as the tomato liquid heats to reduce splashing.
Reduce the heat to medium-low, partially cover, and simmer for 20 to 25 minutes until the eggplant is very tender and the stew is thickened.
Use pot holders if you need to move or adjust the hot Dutch oven.
Stir in the balsamic vinegar, taste, and adjust seasoning if needed; let the stew rest for 5 minutes before serving warm as a hearty dinner entree.
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