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Ratatouille with Baked Beans
Ratatouille with Baked Beans

Ratatouille with Baked Beans

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Cook Minutes 55 Min
Prep : 20 minutes Cook: 35 minutes DIFF : Easy As
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1 serving
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp olive oil
1 red onion, sliced
2 cloves garlic, crushed
1 medium eggplant, cut into 2 cm chunks
1 red capsicum, cut into chunks
2 courgettes, cut into chunks
1 tsp Gregg's Rubbed Sweet Basil
400 g can Wattie's Chopped Tomatoes in Puree
420 g can Wattie's Baked Beans
2 Tbsp fresh basil leaves
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Step 1
Heat the olive oil in a large frying pan with a lid over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until softened. Add the eggplant, red capsicum and courgettes and cook for 5 minutes, stirring.
Step 2
Add the Gregg’s Rubbed Sweet Basil and Wattie’s Chopped Tomatoes and season to taste with salt and pepper.
Step 3
Bring to the boil, cover then simmer for 20 minutes until vegetables are tender. Add a little water to the pan if the mixture's too thick. Stir in the Wattie’s Baked Beans. Bring to the boil then simmer for a further 1-2 minutes until beans have warmed through.
Step 4
Garnish with basil before serving. Delicious served with chargrilled crusty bread.
Kraft Kitchen Tips!
Serve warm or at room temperature.
Delicious as a filling for baked stuffed potatoes.
Swap It Out
  • For a hint of spice, replace Wattie's Baked Beans with Wattie’s Chilli Beans.
  • Made With
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    Baked BeaNZ®

    Baked beans in a delicious rich tomato sauce.
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