Ratatouille White Bean Casserole

This is definitely a lighter dinner, since it’s mostly just vegetables, so you could easy bulk it up with a grain like couscous or quinoa on the side. Or also a huge baguette of french bread— because you KNOW there’s going to be some leftover tomato juices that need some mopping up.

Ratatouille White Bean Casserole [Vegan, Gluten-Free]

Ingredients

For the Ratatouille:

• 1 large eggplant, thinly sliced
• 2 large zucchini, thinly sliced
• 1 1/2 cups tomato sauce
• 6 Roma or campari tomatoes, sliced
• Fresh basil, for garnish
• Vegan parmesan cheese, for garnish

For the White Bean Purée:

• 1 15-ounce can white beans, drained and rinsed
• 3 cloves garlic
• 2 tablespoons extra virgin olive oil
• 2-3 tablespoons water
• 1/4 cup fresh basil, chopped

Preparation

1. Preheat the oven to 400°F. Place thinly sliced eggplant on a large baking sheet, and bake for 10 minutes. Eggplant will be shriveled and tender.
2. While the eggplant is baking, make your white bean puree by placing all the puree ingredients into a food processor and blending until fairly smooth.
3. Once the eggplant is done, it's time to start layering your casserole! Begin by pouring a 1/2 cup of tomato sauce in your casserole dish (I used 9x13-inch) and using a spatula to spread it to coat the bottom of the dish. Add in a layer of eggplant, followed by a layer of sliced zucchini. Top with the white bean puree, and spread it evenly across the zucchini with a spatula.
4. Time for the last of the layering! Add another layer of eggplant, followed by another layer of zucchini. Top with 1 cup of tomato sauce and a layer of sliced tomatoes. Bake for 35-40 minutes, or until zucchini is tender. Feel free to garnish with fresh basil, nutritional yeast, or vegan parmesan cheese. Let it cool for 10 minutes before slicing and serving!

https://www.onegreenplanet.org/vegan-recipe/ratatouille-white-bean-casserole/