This is a simplified, rustic take on ratatouille! The vegetables are tender and literally melt into the tomato sauce and mix with the creamy white bean puree - it’s pure heaven! 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]
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
- 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.
- 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.
- 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.
- 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!