Eggplant Ratatouille with Kale and Beans
 Eggplant
Ratatouille with Kale and BeansAugust, 2006 Serves 6–8 / Preparation tips: For a heartier meal, increase the amount of beans and top this flavorful casserole with an additional half-cup of cheese—try shredded provolone or mozzarella. For a faster version, skip salting the eggplant. 1 medium eggplant, sliced 1/4-inch thick Coarse kosher salt 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 great Northern 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. 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. 2. Preheat oven to 375°. Coat a 2 1/2–quart casserole with cooking spray. Layer half of the eggplant, onions, peppers, and zucchini in casserole dish. Cover with all of the kale and beans, and spread with half of the tomatoes. Sprinkle with half of the garlic and half of the dried herbs. Repeat layering process (omitting kale and beans). Press down gently and drizzle with olive oil. Cover loosely with foil and bake for 1 hour, or until vegetables are very tender. 3. Remove foil. Combine parsley and cheese in a small bowl and sprinkle over vegetables. Return to oven and cook for 5 minutes longer, until cheese is melted. Serve hot. PER SERVING: 240 cal, 40% fat cal, 11g fat, 1g sat fat, 0mg chol, 11g protein, 27g carb, 9g fiber, 367mg sodium |
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