White Bean and Eggplant Basil Ragu
Author: www.gardenfreshfoodie.com
Recipe type: Main
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 4-6
- 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
- Preheat oven to 375 degrees.
- Pierce eggplant in several places and place on a baking sheet. Roast for about 60 min, until eggplant deflates
- Allow to cool slightly, and slice open. Scoop out flesh and add to a large frying pan
- Add onions, peppers, and tomatoes to pan. Cook until onions have softened.
- Add in beans, salt, and pepper and cook until heated
- Add basil, kale, and garlic in last 5 minutes before serving.
- Remove from heat and stir in scallions or reserve for topping
- 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
Serving size: ⅙ 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 https://gardenfreshfoodie.com/side-dishes/white-bean-and-eggplant-basil-ragu/
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