How did I come up with this Ratatouille without Eggplant Recipe? I’ve got some leftover veggies and a one pot meal is the perfect idea for this.
Ratatouille is the perfect dish to make when you’ve got some leftover veggies and want to make a one pot meal with them. If you’re on a low carb diet, just have the ratatouille as a main dish, or if you want some extra carbs, serve it over couscous.
Normally I make ratatouille with eggplant and red peppers but in this case I simply didn’t have any on hand, and regular purple long eggplant can be a bit hard to come by here in Thailand.
And so I improvised by making the ratatouille without eggplant. Why not just have zucchini as the star? Who needs that eggplant anyway, right?
So this surprisingly delicious Ratatouille without Eggplant features white beans, fresh cherry tomatoes and sun-dried tomato pesto seemed like a perfect substitute for the missing eggplant and red pepper.
Still with me?
Now I’m no cooking genius, so yes, sometimes I go into the kitchen with an idea, improvise and come out with an ok-ish dish. This time though this really came out amazing.
I was impressed (and so was D).
I just snagged some fresh sweet basil from the nearby grocery store and added it in large quantities to this dish. Oh and lots of garlic of course, can’t go without that.
Don’t worry, if you don’t have fresh herbs or garlic on hand use dried herbs or powdered garlic instead.
A simple one pot meal - dairy free, gluten free and vegan ratatouille with a twist. Make this for dinner!
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 zucchini, halved and thinly sliced
- salt/pepper to taste
- 1/2 teaspoon Schwartz garlic granules
- 2-3 tablespoons freshly chopped basil
- 1 green onion, thinly sliced
- 1 container cherry tomatoes, halved,
- 2 tablespoons sun dried tomato pesto (make sure it is cheese free for dairy free or vegan version)
- 1 can cannellini beans, rinsed and drained
- Heat olive oil in a pan over medium heat.
- Add onion and garlic. Cook until lightly cooked through and add zucchini and garlic granules, salt and pepper.
- Cook over medium-low heat until zucchini is soft (10-15 minutes).
- Add basil and mix.
- Add tomatoes and pesto. Let cook for a few minutes.
- Add cannellini beans.
- Cook for 2-3 minutes and mix until combined.
- Serve sprinkled with extra fresh basil and green onions, over couscous or plain.
Shared on Mostly Homemade Mondays and Melt in your Mouth Monday