Ratatouille with White Beans

Ratatouille with White Beans

Nutritional Information: 245 calories, 10.5 g fat, 1.3 g sat fat, 30 g carb, 8 g fiber, 10 g protein

Servings: 6


  • 1/4 cup olive oil, plus more as needed
  • 1 cup yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 cups eggplant, skin on, diced
  • 1 cup red bell pepper, diced
  • 1 cup zucchini, diced
  • 1 cup Portobello mushroom, diced
  • 1 1/2 cups seeded and chopped tomatoes
  • ½ cup low sodium vegetable stock
  • 1, 15 ounce can navy beans, rinsed and drained
  • 1 tablespoon fresh thyme, chopped
  • 2 tablespoons fresh basil leaves, chopped
  • 2 tablespoons GO Veggie! Lactose Free Grated Parmesan
  • 2/3 cup GO Veggie! Lactose Free Mozzarella Shreds
  • Salt and pepper


In a large sauté pan over medium heat, add oil, onion and garlic and sauté for 5 minutes.

Add the eggplant and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 3-5 minutes.

Add peppers, zucchini and mushrooms and continue to cook for an additional 3-5 minutes.

Add the tomatoes, stock, beans, thyme, and basil, reduce the heat to a simmer and cook for 10 minutes. Stir in the parmesan and mozzarella and season with salt and pepper.