Ratatouille with White Beans

Ratatouille is a classic French dish of stewed vegetables, often including tomatoes and eggplant, served as an appetizer or side dish. Serving it over beans makes it a bit heartier and very satisfying.

Serves: 2Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 2


  • 2 baby eggplants, chopped
  • 2 cloves garlic, peeled and minced
  • 1 small zucchini, chopped
  • 2 medium tomatoes, halved
  • ¼ cup olive oil, divided
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 can (15 oz.) white beans, drained and rinsed
  • ¼ cup shaved Parmesan cheese
  • 2 Tbsp. fresh basil leaves


  • Preheat oven to 425ºF. Toss eggplant, garlic, zucchini, and tomatoes with 2 tablespoons of olive oil. Roast until brown, about 15 minutes.
  • Heat remaining oil in a saucepan. Add beans and cook until heated through. Toss with roasted vegetables. Serve hot topped with Parmesan cheese and basil.