Pan ratatouille with beans
4
Points®
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
⅛ tsp, (pinch)
Tomato(es)
2 medium, deseed, coarsely chopped
Canned cannellini beans, rinsed, drained
1 400g can, (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.
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