Butter Bean Ratatouille

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Eggplant(1)
• Zucchini(2)
• Bell pepper(2)
• Tomato(2)
• Canned tomatoes(400 g)
• Butter Beans(800 g)
• Tomato paste(1 tbsp)
• Vegetable Stock(250 ml)
• Thyme(1 tsp)
• Oregano(1 tsp)
• Bay leaf(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Fresh basil(15 g)optional

Method

1. 1

   Dice the {Onion}, mince the {Garlic}, and cut the {Eggplant}, {Zucchini}, {Bell pepper}, and {Tomato} into rough bite-size pieces. Drain and rinse the {Butter Beans}.

   ~14 min

2. 2

   Heat the {Olive oil} in a large pot over medium heat. Add the {Onion}, {Eggplant}, and {Bell pepper} with the {Salt} and {Black pepper}. Cook, stirring often, until the vegetables soften and start to turn lightly golden. Stir in the {Garlic}, {Thyme}, and {Oregano} for the last minute.

   ~10 min

3. 3

   Stir in the {Tomato paste}, then add the {Zucchini}, {Tomato}, {Canned tomatoes}, {Vegetable Stock}, and {Bay leaf}. Bring to a gentle bubble.

   ~3 min

4. 4

   Reduce the heat and simmer for 15 minutes, stirring once or twice, until the vegetables are tender and the tomato broth has reduced into a thick stew.

   ~15 min

5. 5

   Fold in the {Butter Beans} and simmer for 5 minutes more until heated through and coated in the stew. Remove the {Bay leaf}.

   ~5 min

6. 6

   Ladle into bowls and finish with torn {Fresh basil} if using.

   ~0 min