Creamy White Bean Tomato Ragu, made creamy with roasted eggplant. Oil free, vegan, and gluten free with in-season ingredients at their peak!
Ingredients
1½ c onions, chopped (I used red, but can use sweet whites)
1 large eggplant or 2 medium, roasted (see instructions), 2 cups of roasted eggplant
5 cups fresh tomatoes
1 cup fresh bell pepper (which ever color you have)
4 cups zucchini
¼ cup minced banana pepper
4 cups cooked white/cannellini beans-2 cans, rinsed and drained
1½ tsp salt
2 tbsp chopped garlic
1½ tbsp fresh lemon juice
Black pepper to taste
4 cups of chopped kale or other greens
1 cup of fresh basil
¼ c scallions
**Note not pictured in mise en place, I added in 1 ear of fresh corn I had left over (it added sweetness, but not necessary)
Instructions
Piece the skin of eggplant, and place on a tray. Roast at 400 degrees for about 40-50 minutes until skin begins to deflate
Once eggplant is finished, open and scoop out the inside
Place roasted eggplant, onions, tomatoes, peppers, zucchini, cannellini beans, salt, and garlic into a pot, and bring to a simmer. Cook until thickened, about 20 minutes.
When finished, season with pepper, stir in fresh greens, basil until wilted, and lemon juice
Serve a top your favorite pasta and top with fresh scallions and basil