Vegan and rich, this is a great spring/summer dish that doesn’t seem to be too hard to make. It goes great with a side of bread, couscous or other grain.

Print Recipe

Ratatouille Cassoulet

Prep Time30

Cook Time2

Cooling15

Total Time2 45

Course: Dinner

Cuisine: French, Vegan

Keyword: Joe Yonan

Servings: servings

Calories: 216kcal

Ingredients

2 tbsp olive oil
1 large white onion chopped
5 cloves garlic chopped
3 tbsp za'atar
1 tsp salt
½ tsp freshly ground black pepper
28 oz crushed tomatoes preferrably fire-roasted
4 oz dry flageolet beans or cannellini or other small white bean
8 oz eggplant thinly sliced
8 oz zucchini thinly sliced
8 oz yellow summer squash thinly sliced
1 large red bell pepper tinly sliced
½ cup panko bread crumbs or other style

Instructions

Pre-soak the beans without salt for at least 8 hours, if not more like 12 hours. As you start to prepare the above ingredients, put the beans in a pot with water (soaking water is fine) and bring to a gentle boil for 10 minutes and then turn off the heat and keep covered.
Preheat the oven to 350ºF.
Pour 2 tbsp of the olive oil into a large, deep ovenproof skillet or flameproof casserole (with a lid) over medium heat. Add the onion and garlic and cook until tender, about 8 minutes.
Add the za'atar, ½ tsp of the salt and ¼ tsp of the pepper and cook for both 30 seconds, until fragrant. Pour in the tomatoes and beans and stir to incorporate. Increase the heat to medium-high and bring to a boil. Then turn off the heat.
Starting at the outer edge of the skillet, arrange alternating slices of the eggplant, zucchini and summer squash in concentric circles on top of the tomato-bean mixture, tightly overlapping them. The idea is to lay each piece flat and then overlap the next piece by about half on top of it, continuing until the middle. Arrange the bell pepper on top.
Drizzle the vegetables with the remaining 1 tbsp oil and sprinkle with the remaining salt and pepper.
Cover and bake the skillet for 1 hour. It will look soupy and the beans won't be quite tender. Uncover and sprinkle with the bread crumbs and return to the oven, uncovered. Bake for another hour until the bread crumbs are browned, the liquid is thickly bubbling around the edges and the beans on the bottom layer are very tender.
Let cool for at least 15 minutes before serving.

Notes

Nutrition based on six servings; likely is more like 3-4 servings

Nutrition

Nutrition Facts

Ratatouille Cassoulet

Amount Per Serving

Calories 216 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Sodium 610mg27%

Potassium 1142mg33%

Carbohydrates 35g12%

Fiber 9g38%

Sugar 12g13%

Protein 9g18%

Vitamin A 1377IU28%

Vitamin C 65mg79%

Calcium 165mg17%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.