Pan ratatouille with beans

7
4
4
SmartPoints value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
2
Difficulty
Easy
Cannellini beans are full of vitamins and minerals and a source of protein. They also provide a delicious nutty flavour to this one pan ratatouille.

Ingredients

olive oil

1 tbs

red onion

½ medium, coarsely chopped

garlic

2 clove(s), crushed

eggplant

1 small, coarsely chopped

zucchini

1 small, coarsely chopped

red capsicum

1 small, coarsely chopped

chilli powder

tsp, (pinch)

tomato(es)

2 medium, deseed, coarsely chopped

canned cannellini beans, rinsed, drained

1 can(s), (Buy 1x400g can)

black olives, drained

4 individual, sliced

lemon juice

1 tbs

fresh basil

¼ cup(s), (12.5g)

Instructions

  1. Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, garlic, eggplant, zucchini and capsicum, stirring, for 10–12 minutes or until almost tender.
  2. Add chilli powder and cook, stirring, for 1 minute or until fragrant. Add tomatoes and ¼ cup (60ml) water and cook, stirring occasionally, for 2–3 minutes or until water evaporates.
  3. Stir in beans and olives and cook for 2 minutes or until heated through. Stir in juice and serve topped with basil.

Notes

SERVING SUGGESTION: Crusty wholegrain bread. TIPS: To deseed a tomato, cut it into quarters and use a small metal spoon to scoop out the pulp and seeds. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave or a saucepan.

Start eating better than ever!