Vegetable and Bean Ratatouille

Quantity : 4 servings

Preparation : 10 min Cooking : 30 min

250 calories/serving

Ingredients

2 tbsp	olive oil	30 mL
2 cloves	garlic, pressed
1	onions, finely chopped	200 g
1 1/2 cup	green/snap beans	150 g
2	zucchini, cut into 1,5 cm dices	260 g
1	aubergines / eggplants, small size, cut into 1,5 cm dices	180 g
1	yellow or red sweet peppers, cut into 1,5 cm squares	200 g
1 cup	canned tomatoes (diced)	260 g
3 cups	red beans (canned), rinsed and drained	750 mL
	salt [optional]
	ground pepper to taste [optional]
1 pinch	cayenne pepper [optional]	0.4 g

Method

1. Mince or press the garlic and chop the onion. Heat the oil in a saucepan over medium heat. Cook the garlic and onion 4-5 min until lightly coloured and soft, paying attention not to let them burn.
2. Prepare the vegetables. Boil or steam the green beans. Drain, cut into 2 cm pieces, and set aside.
3. Dice the remaining vegetables into 1,5 cm pieces and add to the saucepan with the garlic and onion. Sauté 4-5 min, then add the tomatoes. Season with salt and pepper. Stir in the optional cayenne.
4. Cook over low heat, covered, 20-25 min until all vegetables are soft but still a bit al dente. Add water, if necessary, to keep the mixture moist.
5. Add the previously cooked green beans, the red beans, then cook an additional 5 min. Adjust the seasoning, then serve.