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Ratatouille With Beans & Pasta

Prep Time8 hours
Cook Time30 minutes
Servings: 4
Calories: 403kcal

Ingredients

  • 8 ounces pasta shells
  • ⅓ cup dry uncooked white beans
  • 1 teaspoon olive oil
  • 4 ounces white button mushrooms (sliced)
  • ½ cup Vidalia onion (or other sweet onion) (chopped)
  • ½ eggplant (cut into chunks)
  • 1 summer squash (cut into chunks)
  • ¼ red bell pepper (diced)
  • ½ teaspoon dried basil
  • ¼ teaspoon dried thyme
  • 1 pinch ground black pepper
  • 1 pinch salt
  • 1 ounce grated Parmesan cheese
  • 4 ounces fresh mozzarella cheese
  • 2 tablespoon fresh basil (chopped)

Instructions

  • You might want to prep the white beans the day before. Soak them in water overnight, then boil them for about 30 minutes before using them. Alternatively, you can also use 1 cup of canned white beans.
  • In a large skillet, heat the olive oil over medium-high heat. Cook the mushrooms and onion until the onion begins to caramelize and turn brown.
  • Add the garlic and cook for another minute.
  • Add the summer squash and bell pepper. Cook for another 8 to 10 minutes until the vegetables are soft.
  • Stir in the eggplant, white beans, basil, thyme, salt, pepper and Parmesan cheese. Put a cover on the skillet and simmer for 15 to 20 minutes, until the eggplant is tender. You'll want to stir it occasionally to prevent sticking.
  • Meanwhile, boil a pot of water and prepare the pasta according to package instructions.
  • Stir the vegetables and pasta together and top with fresh mozzarella and basil leaves. I used little mozzarella pearls, but you could also cut up a larger block of fresh mozzarella.