Ratatouille with Cannellini Beans
Per 1 cup
2 tablespoons olive oil
1 large onion, diced
2 medium zucchini, diced
2 medium yellow squash, diced
1 small eggplant, diced
1 bell pepper, diced
2 cups cannellini beans, cooked
1 tablespoon flour
3 tomatoes, seeded, and cut into 6 pieces
2 teaspoons dried herbes de Provence (or a combination of oregano, thyme, rosemary, marjoram, savory, and/or lavender)
1 teaspoon salt
Freshly ground black pepper
Heat the olive oil in a heavy-bottomed Dutch oven until hot, but not smoky. Add onion; cook until translucent, about 5 minutes. Combine the zucchini, yellow squash, eggplant, and bell pepper in a large paper bag; dust with flour, fold bag closed, and shake to coat. Add floured vegetables to the pot, along with the tomatoes, herbs, salt, and pepper.
Reduce heat to a simmer, cover, and cook gently for 1 hour, until all vegetables are tender. Serve hot or at room temperature.