Ratatouille White Bean Skillet

• 240 g, drained and rinsed — Canned white beans, drained and rinsed
• 180 g, cut into 2 cm cubes — Raw eggplant
• 150 g, cut into half-moons — Raw zucchini
• 100 g, cut into 2 cm pieces — Raw red bell pepper
• 180 g canned tomatoes — No-salt-added canned tomatoes
• 60 g, diced — Raw yellow onion
• 5 g, finely chopped — Raw garlic
• 14 g (about 1 tbsp) — Extra-virgin olive oil
• 0.8 g (about 3/4 tsp) — Dried thyme leaves
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 0.8 g (about 1/4 tsp) — Fine salt
• 0.3 g (small pinch) — Ground black pepper

Method

1. 1Preheat the skilletHeat 10 g olive oil in a wide skillet over medium-high for 1 minute.1 minLook for: The oil is loose and glossy without smoking.
2. 2Brown the eggplantAdd the eggplant and half the salt and cook for 8 minutes, stirring only three times.8 minLook for: Broad sides have deep-golden patches and the centers begin to soften.
3. 3Soften the onion and pepperAdd the remaining oil, onion, and red pepper and cook for 3 minutes.3 minLook for: The onion turns translucent and the pepper begins to soften.
4. 4Add the zucchiniFold the zucchini repeatedly through the hot onion and pepper in the skillet and cook for 3 minutes.3 minLook for: The zucchini is tender at the edge but still holds its shape.
5. 5Bloom the aromaticsAdd the garlic, thyme, oregano, black pepper, and remaining salt and stir for 1 minute.1 minLook for: The garlic and herbs smell fragrant without scorching.
6. 6Add tomatoes and beansStir in the tomatoes, white beans, and 40 g water and bring to a gentle simmer.Look for: The beans and vegetables are evenly coated in tomato sauce.
7. 7Simmer the ratatouilleCover and simmer over medium-low for 10 minutes, then uncover for 3 minutes.13 minLook for: The vegetables are spoon-tender and the sauce is thick rather than watery.
8. 8Rest before servingRemove from the heat and rest uncovered for 7 minutes.7 minLook for: The beans remain mostly intact and no watery layer returns.Safety: Refrigerate leftovers within 2 hours.