Eggplant Ratatouille with Kale and Beans
  • 1medium eggplant, sliced 1/4-inch thick
  • Coarse kosher salt
  • 1small red onion, thinly sliced
  • 2medium yellow bell peppers, cored and sliced crosswise 1/4-inch thick
  • 2medium zucchini, halved and thinly sliced lengthwise
  • 1cup chopped kale
  • 115-ounce can great Northern beans, drained and rinsed
  • 2 Roma tomatoes, cut into 1/4-inch slices
  • 6cloves garlic, minced
  • 1teaspoon dried oregano leaves
  • 1teaspoon dried thyme leaves
  • 1teaspoon dried marjoram leaves
  • 2tablespoons extra-virgin olive oil
  • 2tablespoons minced fresh parsley
  • 1cup grated Asiago cheese
  1. 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.
  2. 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.
  3. 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.
Recipe Notes
Nutrition Facts
Eggplant Ratatouille with Kale and Beans
Amount Per Serving
Calories 240
% Daily Value*
Sodium 367mg 15%
Total Carbohydrates 27g 9%
Dietary Fiber 9g 36%
Protein 11g 22%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 240 cal, 40% fat cal, 11g fat, 1g sat fat, 0mg chol, 11g protein, 27g carb, 9g fiber, 367mg sodium