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Photo of Pan ratatouille with beans by WW

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.

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.

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