Ratatouille Chili
Equipment
Ingredients
- 2 tablespoons olive oil or vegetable
- 1 large eggplant 1 lb, cut into 1⁄2-inch cubes (4 cups)
- 1 large onion chopped (1 cup)
- 1 medium green bell pepper chopped (1 cup)
- 1 clove garlic finely chopped
- ½ cup sliced zucchini
- 3 teaspoons chili powder
- 1 teaspoon chopped fresh or 1⁄4 teaspoon dried basil leaves
- ¼ teaspoon salt
- 1 can 15.5 oz great northern beans, drained, rinsed
- 1 can 14.5 oz whole peeled tomatoes, undrained
- 1 can 8 oz tomato sauce
Instructions
- In 4-quart Dutch oven, heat oil over medium-high heat.
- Add eggplant, onion, bell pepper and garlic; cook, stirring occasionally, until vegetables are crisp-tender.
- Stir in remaining ingredients, breaking up tomatoes.
- Heat to boiling; reduce heat.
- Simmer uncovered 10 minutes, stirring occasionally, until zucchini is tender.
Notes / Tips / Wine Advice:
From the Provence region of France, the popular dish of ratatouille is often served as a side dish or appetizer. The flavors typical of this dish include eggplant, zucchini, tomatoes, olive oil and garlic, all of which are found in this savory chili version.
Nutritional Information
Calories: 290 kcal