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Cooking Time: 15-20 minutes
Serving Size: approx. 1 cup (makes 5)
¼ cup olive oil
2 TB Garlic, minced
2 large Onions, yellow, small diced
6 each Tomatoes, roma (you can also use 2 pints of cherry tomatoes), large diced
2 each Bell pepper, red, large diced
1 each Bell pepper, green, large diced
1 large Eggplant, skin removed, diced into 1" cubes
2 each Zucchini, medium/large, diced into 1" cubes
1- 15.5oz can Cannellini beans, rinsed**
1 cup Parsley, chopped rough
½ cup Basil leaves, chopped rough
2 tsp Sugar, natural OR agave nectar
TT Kosher Salt and Black Pepper
Heat oil in large skillet or braiser [rondeau]. Sauté garlic until aromatic over medium-high heat.
Add onions and sauté until onions become slightly translucent. Add bell peppers and toss occasionally for about 5 minutes. Add tomatoes, eggplant, and zucchini.
Cook until tomatoes have broken down, creating a sauce. Season with sugar, salt, and pepper. Add cannellini beans. Continue stirring occasionally until squashes are fork tender. Be careful not to stir too often as you could break the beans into pieces.
Toss in parsley and basil and cook an additional minute.
Storage and Turn-out
Serve with whole grain baguette and shaved Romano cheese, over a cup of whole grain pasta, or alongside your favorite grilled or seared protein!
**Not a part of traditional Ratatouille, but a great way to add protein to this dish!