Asiago, Eggplant and Sweet Tomato Ratatouille

Asiago, Eggplant and Sweet Tomato Ratatouille
Serves 8 (1/2-cup servings)
  • 1 cup chopped onions
  • 1 ounce grated Asiago cheese
  • 1 pint sweet grape tomatoes, halved
  • 1/2 of a 15.5-ounce can cannellini beans, rinsed and drained
  • 1/2 cup chopped fresh basil, or to taste
  • 1/3 cup Pompeian Burgundy Cooking Wine
  • 1/4 cup Pompeian OlivExtra Plus
  • 1/4 tsp. dried pepper flakes
  • 1-1/2 cups chopped green bell pepper
  • 2 medium, fresh garlic cloves, minced
  • 3 Tbsp. Pompeian Red Wine Vinegar
  • 8 ounces eggplant, cut into 1/2-inch cubes (3 cups)
  1. Heat 1 Tbsp. of the Pompeian OlivExtra Plus in a large nonstick skillet over medium high heat. Cook the peppers and onions 4 minutes or until onions are translucent, stirring frequently. Add the eggplant and garlic; cook 5 minutes or until eggplant is tender. Stir in the tomatoes and beans, and cook 3 minutes. Add the Pompeian Burgundy Cooking Wine, Pompeian Red Wine Vinegar, and pepper flakes. Cook 2 minutes or until tomatoes are slightly soft.
  2. Remove from heat, stir in the basil and salt and pepper to taste. Sprinkle evenly with cheese.
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