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Recipe combo

Cannellini 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.

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Ingredients and instructions

Servings
4
Total time
1 hr
Prep
20 min
Cook
40 min

Ingredients

  • 2 Tablespoon extra-virgin olive oil - 2 tablespoons
  • 1 Count yellow onion, diced - 1 large onion, Large onion, diced.
  • 4 Count garlic, minced - 4 cloves, minced
  • 1 Count eggplant, cut into 3/4-inch cubes - 1 medium eggplant, Cut into 3/4-inch cubes.
  • 2 Count zucchini, cut into 1/2-inch half-moons - 2 medium zucchini, Cut into 1/2-inch half-moons.
  • 1 Count red bell pepper, diced - 1 large pepper, Large pepper, diced.
  • 3 Count canned cannellini beans, drained and rinsed - 3 (15-ounce) cans, drained and rinsed
  • 1 Can canned diced tomatoes with juices - 1 (28-ounce) can, Use tomatoes with their juices.
  • 2 Tablespoon tomato paste - 2 tablespoons
  • 1 Teaspoon dried oregano - 1 teaspoon
  • 0.5 Teaspoon smoked paprika - 1/2 teaspoon
  • 1 Tablespoon balsamic vinegar - 1 tablespoon
  • 1 Cup water - 1 cup
  • 1 Teaspoon salt - 1 teaspoon
  • 0.5 Teaspoon black pepper - 1/2 teaspoon

Instructions

  1. Prep vegetables and beans

    1. *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*.

  2. Soften the onion

    2. 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.

  3. Bloom aromatics and spices

    3. Stir in the garlic, tomato paste, oregano, smoked paprika, and black pepper; cook for *1 minute* until the mixture is *deeply fragrant*.

  4. Cook the vegetables

    4. 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.

  5. Add beans and tomatoes

    5. 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*.

  6. Simmer until tender

    6. 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.

  7. Finish and serve

    7. 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*.