White Bean and Eggplant Basil Ragu
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
White Bean and Eggplant Basil Ragu
  • 1 c onions, chopped
  • 1 large eggplant, roasted (see instructions)
  • 1 quart of tomatoes (about a 28 oz can): if in season, use 2 large tomatoes or 3-4 cups
  • 1 green pepper (a little over a cup)
  • 4 cups cooked white/cannellini beans
  • ½ tsp salt
  • Black pepper to taste
  • 4 cups of chopped kale or other greens
  • 1 cup of fresh basil
  • ¼ c scallions
  • 1 tbsp chopped garlic
  1. Preheat oven to 375 degrees.
  2. Pierce eggplant in several places and place on a baking sheet. Roast for about 60 min, until eggplant deflates
  3. Allow to cool slightly, and slice open. Scoop out flesh and add to a large frying pan
  4. Add onions, peppers, and tomatoes to pan. Cook until onions have softened.
  5. Add in beans, salt, and pepper and cook until heated
  6. Add basil, kale, and garlic in last 5 minutes before serving.
  7. Remove from heat and stir in scallions or reserve for topping
  8. Serve over brown rice or on its own. This is also great cold on top of a salad the next day.
Based on 6 servings. Packed with potassium; 1550 mg, 158% Vitamin A, 135% of Vitamin C, 24% of calcium, and 40% iron needs per serving
Nutrition Information
Serving size:  Calories: 294 Fat: 1 g Saturated fat: 0 Carbohydrates: 57 g Sugar: 6.8 g Fiber: 14.5 g Protein: 16.7 g Cholesterol: 0 g
Recipe by Garden Fresh Foodie at http://www.gardenfreshfoodie.com/side-dishes/white-bean-and-eggplant-basil-ragu/