Kale and White Bean Ratatouille

Kale and White Bean Ratatouille

On Tuesday, I went back to LEX18 (one of the local stations where I went to promote URS) to do a short cooking demo for their wellness segment.  Many of my recipes don’t qualify as being particularly “healthy,” so I racked my brain for some vegetable-laden favorites. 

 Ratatouille is something my mom used to make and I would giggle and make up songs about that crazy dish called “rat-tat-too-eey.”  I only ever make this dish during the summertime, when I’ve been a bit overzealous at the farmer’s market and find myself with an abundance of tomatoes and squash. 

I “winterized” this version, which has all the traditional components of zucchini, eggplant, tomatoes, garlic, onions, and peppers, but I also added kale, which is readily available during the wintertime and is incredibly nutritious and affordable (I bought a GINORMOUS bunch for just $1!)  White beans add extra protein, fiber, and a touch of silkiness. 

Ratatouille is an extremely versatile dish, in that it can be served as an entrée, side dish, or even a sauce for pasta, fish, or chicken.  I love it with just a slice of grilled bread or spooned over some whole wheat angel hair.  This is a quick, healthy, one-pot wonder that will keep you nice and toasty during these chilly months!

• 2 tbsp olive oil
• 1 medium yellow onion, small diced
• 1 large bell pepper, small diced
• ½ lb eggplant, medium dice
• ½ lb zucchini, medium dice
• 4 cloves garlic, minced
• ½ bunch kale, stemmed, rinsed, and cut into 1 inch ribbons
• 1  14.5 oz-can chopped, seeded, peeled tomatoes
• 1 tsp thyme
• 1 tsp oregano
• 1 15.8 oz-can white Northern beans, drained
• Salt and pepper, to taste

Heat olive oil in a medium pot over high heat and sauté onion and pepper for 2-3 minutes.  Add eggplant and zucchini, continuing to cook over high heat for an additional 5 minutes, until vegetables are tender.  Add garlic and kale, stirring and cooking until kale wilts down.  Add canned tomatoes, thyme, and oregano, and simmer, covered, for about 15 minutes.  During this time, the vegetables will continue to soften and form a stew-like consistency.  To finish, add drained white beans and season with salt and pepper.

Serves 4.