Vegetable Ratatouille with Beans
Servings: 2
Equipment:
Saucepan

Ingredients

1 medium eggplant
1 red pepper
1 green pepper
1 zucchini
1 onion
1 clove garlic
1 punnet cherry tomatoes or 1 can whole tomatoes
1 can cannelloni or borlotti beans
Olive oil
Salt, pepper

 

Method With Pictures

Chop all ingredients into small pieces.
Add the chopped vegetables starting with the eggplant, followed by onion, garlic, peppers and add the zucchini at the end.
Add the tomatoes and cook for 5 minutes bringing to the boil.
Drain the can of beans, rinse and add to cooked vegetable mixture
Adjust seasonings to taste.