Recipe – Eggplant Ratatouille with Kale and Canellini Beans

Prep Time

30 minutes (+ 1 hour for salting and draining eggplant)

Cooking Time

1 hour


6 servings

Prep Notes

Sprinkle both sides of eggplant slices liberally with coarse salt; let drain in a colander for 1 hour. Rinse off excess salt and squeeze out water between layers of paper towels.


  • 1 medium eggplant, sliced 1/4″ thick, salted and drained – see Prep Notes
  • 1 small red onion, thinly sliced
  • 2 medium yellow bell peppers, cored and sliced crosswise 1/4-inch thick
  • 2 medium zucchini, halved and thinly sliced lengthwise
  • 1 cup chopped kale
  • 1 15-ounce can Cannellini beans, drained and rinsed
  • 2 Roma tomatoes, cut into 1/4-inch slices
  • 6 cloves garlic, minced
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried marjoram leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons minced fresh parsley
  • 1 cup grated Asiago cheese


  1. Preheat oven to 375°.
  2. Coat a 2 1/2–quart casserole with cooking spray.
  3. Layer half of the eggplant, onions, peppers, and zucchini in casserole dish.
  4. Cover with all of the kale and beans, and spread with half of the tomatoes.
  5. Sprinkle with half of the garlic and half of the dried herbs.
  6. Repeat layering process (omitting kale and beans).
  7. Press down gently and drizzle with olive oil.
  8. Cover loosely with foil and bake for 1 hour, or until vegetables are very tender.
  9. Remove foil.
  10. Combine parsley and cheese in a small bowl and sprinkle over vegetables.
  11. Return to oven and cook for 5 minutes longer, until cheese is melted.
  12. Serve hot.


This can be made ahead of time, up to step 9 (However, reduce baking time to 45 minutes.) Bring to room temperature before reheating. Preheat oven to 375°. Bake for 15 minutes, covered and then continue from step 9.

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