Harvest Ratatouille with Pinto Submitted by Laura Yatvin

Prep Time: 20 minutes
Serving Size: 1 cup
Servings per Recipe: 6
Harvest Ratatouille with Pinto


  • 3-4 Tbsp olive oil for cooking
  • 1 medium onion coarsely chopped (1 cup)
  • 2 cans pinto beans
  • 1 turkey sausage cooked and sliced
  • 1 can (~15 oz) diced tomatoes not drained
  • 1 medium zucchini halved lengthwise and sliced ¼ inch thick (1 ½ cup)
  • 3-4 Japanese eggplants depending on size (2 ½ cups)
  • Chopped kale 1 cup
  • Shredded parmesan cheese (as desired for topping)
  • salt and pepper to taste


  1. In a large saucepan heat olive oil over medium heat. Add onion and sauté 3-4 minutes until soft.
  2. Add the eggplant and zucchini. Cook about 5-7 minutes until partly softened. Add more olive oil if needed.
  3. Add diced tomatoes, sausages, and pinto beans. Cook on medium-low flame for 30-35 minutes in covered pan
  4. Salt and pepper to taste
  5. Add chopped kale. Cover and cook 2-3 minutes until soft
  6. Top with parmesan cheese as desired

I made this recipe with end of season garden vegetables that we brought in before frost. It turned out to be a great fall recipe. The beans add extra richness and protein. Great northern beans or cannellini beans could be substituted.

Nutrition Analysis, per serving:

Does not include cheese topping

  1. 211 calories
  2. 30 g carbohydrate
  3. 13.6 g fiber
  4. 10 g sugars
  5. 7.4 g protein
  6. 8.6 g fats
  7. 1.2 g saturated fat