Baked Ratatouille with White Beans

Layers of eggplant, zucchini, and tomato baked over a garlicky white-bean base that turns the French classic into a complete vegan meal. Low-calorie and enormously high-volume, it's ideal as a fat-loss dinner even with its carb-forward split.

Ingredients

• 3/4 cup cannellini beans
• 1 small eggplant, sliced
• 1 zucchini, sliced
• 2 tomatoes, sliced
• 3 garlic cloves, minced
• 1 tsp herbes de Provence
• 1 tbsp olive oil

Instructions

1. Spread the beans with garlic and half the oil in a baking dish.
2. Shingle the eggplant, zucchini, and tomato slices on top.
3. Season with the herbs and remaining oil.
4. Bake covered at 190°C for 25 minutes, then uncovered for 15.