2mediumyellow bell peppers, cored and sliced crosswise 1/4-inch thick
2mediumzucchini, halved and thinly sliced lengthwise
115-ouncecan great Northern beans, drained and rinsed
2Roma tomatoes, cut into 1/4-inch slices
1teaspoondried oregano leaves
1teaspoondried thyme leaves
1teaspoondried marjoram leaves
2tablespoonsextra-virgin olive oil
2tablespoonsminced fresh parsley
1cupgrated Asiago cheese
Sprinkle both sides of eggplant slices liberally with coarse salt; let drain in a colander for 1 hour. Rinse off excess salt and squeeze out water between layers of paper towels.
Preheat oven to 375°. Coat a 2 1/2–quart casserole with cooking spray. Layer half of the eggplant, onions, peppers, and zucchini in casserole dish. Cover with all of the kale and beans, and spread with half of the tomatoes. Sprinkle with half of the garlic and half of the dried herbs. Repeat layering process (omitting kale and beans). Press down gently and drizzle with olive oil. Cover loosely with foil and bake for 1 hour, or until vegetables are very tender.
Remove foil. Combine parsley and cheese in a small bowl and sprinkle over vegetables. Return to oven and cook for 5 minutes longer, until cheese is melted. Serve hot.
Eggplant Ratatouille with Kale and Beans
Amount Per Serving
% Daily Value*
Total Carbohydrates 27g9%
Dietary Fiber 9g36%
* Percent Daily Values are based on a 2000 calorie diet.