Harvest Ratatouille with Black Beans

The vegetables in ratatouille can vary according to the cook, but this popular dish from Provence usually contains eggplant, tomatoes, onions, bell peppers and garlic cooked in olive oil.

  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 4

Ingredients

2
tablespoons olive or vegetable oil
1/2
cup chopped onion
1/2
cup chopped green bell pepper
1 1/2
cups diced eggplant
1 1/2
cups diced zucchini
1 1/2
cups diced yellow summer squash
2
cups chopped tomatoes
1/2
teaspoon garlic powder
1/2
teaspoon dried oregano leaves
1/4
teaspoon salt
1
(15-oz.) can black beans, drained
2
tablespoons grated Parmesan cheese
1
tablespoon chopped fresh parsley
  • 1 Heat oil in large skillet over medium-high heat until hot. Add onion and bell pepper; cook and stir 2 to 3 minutes or until crisp-tender.
  • 2 Stir in eggplant, zucchini and yellow squash; cook and stir 4 to 5 minutes or until crisp-tender.
  • 3 Stir in tomatoes, garlic powder, oregano, salt and black beans. Bring to a boil. Reduce heat to low; simmer 5 minutes, stirring occasionally. Sprinkle with Parmesan cheese and parsley.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/4 Cups
    Calories
    220
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    410mg
    410%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    8g
    8%
      Sugars
    7g
    7%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    50%;
    Calcium
    10%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 1 1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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