Ratatouille with white beans

Ingredients

• 1 eggplant
• 2 zucchini
• 2 bell peppers
• 1 yellow onion
• 4 cloves garlic
• 1 can crushed tomatoes (28 oz)
• 1 can cannellini beans
• 1 bunch fresh basil
• 1 crusty loaf
• 1 tsp dried thyme
• 3 tbsp olive oil

Need it for more or fewer people? The meal planner scales every ingredient and adds it to one shopping list.

Method

1. Cube the eggplant, zucchini and peppers.
2. Soften the onion and garlic in oil, then add the vegetables and cook 10 minutes, stirring.
3. Add the tomatoes and thyme, cover and simmer 25 minutes. Stir in the drained beans for the last 5.
4. Season well, scatter with basil and serve with crusty bread.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer