WHITE BEAN RATATOUILLE OVER ROASTED EGGPLANT | Recipe Wisdom

Ingredients

• 1 large eggplant (about 1½ pounds), stem and base
• removed, and sliced crosswise into 6 (1-inch) thick
• rounds
• 6 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 1¾ teaspoons kosher salt
• 1 medium-size red onion, finely chopped
• 1 medium-size red bell pepper, stemmed, seeded, and
• finely chopped
• 2 medium-size zucchini, chopped into bite-size pieces
• ¼ teaspoon crushed red pepper flakes (optional)
• 1 large tomato (about 1 pound), chopped (about 2 cups)
• 1 can (15 ounces) cannellini beans, drained and rinsed
• ½ cup fresh basil leaves, stacked, rolled, and thinly
• sliced crosswise into ribbons