Ratatouille with Cannellini Beans

Canned Tomatoes, 3.5 cup
Zucchini, 2 cup, diced
Yellow squash; 2 cup, diced
Eggplant, fresh, 4 cup, cubes
Onions, raw, 1 cup, chopped
Garlic, 6 cloves
Pepper, black, 1 tsp
Morton Salt - Lite Salt, 1 tsp
Basil, 4 tbsp
Oregano, ground, 1 tbsp
Crushed Red Pepper, .25 tsp
Cannellini Beans (White Kidney Beans), 15 oz can

Prior to cooking, chop and soak the eggplant in salt water to remove bitterness. Rinse well before adding to dish.

Alternate cooking methods: Layer the tomatoes and all the vegetables and seasonings in a deep baking dish or Dutch oven. Cover and bake at 275 degrees F (135 degrees C) for about 3 hours. Towards the end, adjust seasoning, then uncover and return to the oven until liquid reduces as much as desired.

Do the same thing, but in a slow cooker, either on high for 3 to 4 hours or on low for 6 to 8 (or all day). Again, uncover to reduce the liquid.

1.Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, yellow squash, eggplant, and onion; stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in Italian seasoning, garlic powder, and black pepper to taste.

2.Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Adjust seasonings. Drizzle with olive oil just before serving.

Serving Size: 8 - 2 cup services

Number of Servings: 8

Recipe submitted by SparkPeople user LIKES2CYCLE.