2. RATATOUILLE & WHITE BEANS (white kidney beans are cannellini), tried 1/5/15!!! Delicious hearty, highly recommend. Vegan also!!!!!
I put this together after work, it was ready in 4 hours on low heat, so I would not plan on overnight!!! Boy am I tired.
This is delicious, a kind of Italian Meatless Chili, but filled with nutrients as you can see!
Ingredients:
1 medium eggplant (1 1/2 lb)
2 any sized zucchini (1 1/2 lb)
1 bell peppers
1 large leeks, chopped
1 can (8 oz) fire-roasted diced tomatoes, I threw the whole 8 ounce can in and then added an equal amount of "canned from my brother's garden Heritage tomatoes"!!!!
1 can (8 oz) tomato sauce, probably unecessary
1/4 cup golden raisins
2 Tbsp EVOO
1 Tbsp minced garlic (whole garlic and remove when done)
1 tsp dried oregano or fresh oregano
1/2 tsp each salt and pepper, you really don't need more salt
1 can (15 or 15.5 oz) cannellini beans, rinsed
1/4 cup sliced fresh basil leaves, or fresh oregano
2 Tbsp red-wine vinegar
Garnish additional sliced basil, or fresh oregano
Directions:
Cut eggplant, zucchini and peppers into 1 inch pieces; placed in a 6 qt slow cooker. Add leeks, diced tomatoes, tomato sauce, raisins, 1 Tbsp oil, whole garlic (about 4, I remove them at the end), oregano, salt and pepper. Toss until well mixed.
Cover and cook on low 4 hours or on high 2 hours until vegetables are tender. Add beans; cook on high 15 minutes more. Stir in remaining 1 Tbsp oil, fresh basil or oregano and vinegar.
Sprinkle with additional sliced basil (or oregano), if using.
Serve over polenta or with crusty bread and with mmmmmm parmesan over the top!!!!
6 servings. Calories 241 fat 60 saturated fat 1 g, cholesterol 0 mg, sodium 718 mg, total carbohydrates 40 g, dietary fiber 10 g, protein 9 g.
I put this together after work, it was ready in 4 hours on low heat, so I would not plan on overnight!!! Boy am I tired.
This is delicious, a kind of Italian Meatless Chili, but filled with nutrients as you can see!
Ingredients:
1 medium eggplant (1 1/2 lb)
2 any sized zucchini (1 1/2 lb)
1 bell peppers
1 large leeks, chopped
1 can (8 oz) fire-roasted diced tomatoes, I threw the whole 8 ounce can in and then added an equal amount of "canned from my brother's garden Heritage tomatoes"!!!!
1 can (8 oz) tomato sauce, probably unecessary
1/4 cup golden raisins
2 Tbsp EVOO
1 Tbsp minced garlic (whole garlic and remove when done)
1 tsp dried oregano or fresh oregano
1/2 tsp each salt and pepper, you really don't need more salt
1 can (15 or 15.5 oz) cannellini beans, rinsed
1/4 cup sliced fresh basil leaves, or fresh oregano
2 Tbsp red-wine vinegar
Garnish additional sliced basil, or fresh oregano
Directions:
Cut eggplant, zucchini and peppers into 1 inch pieces; placed in a 6 qt slow cooker. Add leeks, diced tomatoes, tomato sauce, raisins, 1 Tbsp oil, whole garlic (about 4, I remove them at the end), oregano, salt and pepper. Toss until well mixed.
Cover and cook on low 4 hours or on high 2 hours until vegetables are tender. Add beans; cook on high 15 minutes more. Stir in remaining 1 Tbsp oil, fresh basil or oregano and vinegar.
Sprinkle with additional sliced basil (or oregano), if using.
Serve over polenta or with crusty bread and with mmmmmm parmesan over the top!!!!
6 servings. Calories 241 fat 60 saturated fat 1 g, cholesterol 0 mg, sodium 718 mg, total carbohydrates 40 g, dietary fiber 10 g, protein 9 g.
