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  • edithpan6

Ratatouille Chili

Updated: Jan 28, 2020

Yield: ~1 hotel pan


1.5 cups olive oil

8 large eggplants, cut into ½ inch cubes

3 large onions, chopped

10 garlic cloves, minced

6 large zucchinis, sliced

4 tbsp. chili powder

1 bunch basil, chopped

Salt and pepper to taste

6 15-ounce cans white beans

1 #10 can diced tomatoes

1#10 can tomato sauce

In a large pot, heat oil over medium-high heat. Add eggplant, onion, bell pepper, and garlic; cook until vegetables are crisp yet tender.

Stir in remaining ingredients, breaking up tomatoes. Cook about 10 minutes, stirring occasionally, until zucchini is tender.

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