Name: Ratatouille with white beans and bulgur
Total time: 1 h 15 min
Yield: 6 servings
Ingredients: 3 tbsp olive oil; 1 large onion, diced; 2 red bell peppers (medium), diced; 1 tsp garlic powder; 2 tsp dried thyme leaves; 1 tsp dried oregano; 2 tbsp no-salt-added tomato paste; 1 eggplant (about 1 lb), cut in ¾-inch cubes (5½ cups); 2 medium zucchini, cut in ¾-inch cubes; 1 can (14.5 oz) no-salt-added diced tomatoes, with their juice; 1 tsp salt; ½ tsp ground black pepper; 2 cans (15 oz each) no-salt-added white beans (cannellini), drained and rinsed; 1 tbsp red wine vinegar; 1 cup loosely packed fresh basil leaves, torn; 1 tbsp olive oil, to drizzle over the bowls; 1 cup dry bulgur; ½ cup water, for steaming the eggplant; 2 cups water, for cooking the bulgur

Ingredients

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3 tbsp olive oil
1 large onion, diced
2 red bell peppers (medium), diced
1 tsp garlic powder
2 tsp dried thyme leaves
1 tsp dried oregano
2 tbsp no-salt-added tomato paste
1 eggplant (about 1 lb), cut in ¾-inch cubes (5½ cups)
2 medium zucchini, cut in ¾-inch cubes
1 can (14.5 oz) no-salt-added diced tomatoes, with their juice
1 tsp salt
½ tsp ground black pepper
2 cans (15 oz each) no-salt-added white beans (cannellini), drained and rinsed
1 tbsp red wine vinegar
1 cup loosely packed fresh basil leaves, torn
1 tbsp olive oil, to drizzle over the bowls
1 cup dry bulgur
½ cup water, for steaming the eggplant
2 cups water, for cooking the bulgur

Method

Nutrition

Estimated

Per bowl (about 1⅓ cups ratatouille over ½ cup cooked bulgur) · serving size 1 of 6

Calories340

Total fat	10.3 g
Saturated fat	1.5 g
Sodium	417 mg
Total carbohydrate	53.2 g
Dietary fiber	13.9 g
Total sugars	9.8 g
Protein	13.8 g

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asharedpalate.com · asharedpalate.com/ratatouille