Ratatouille White Bean Casserole

This Ratatouille White Bean Casserole is creamy, comforting, and naturally vegan & gluten free!

1 Large eggplant, thinly sliced
2 Large zucchini, thinly sliced
1 1/2 cup tomato sauce
6 roma or campari tomatoes, sliced
fresh basil

For the white bean puree:
1 15 oz can white beans, drained and rinsed
3 cloves garlic
2 tablespoons extra virgin olive oil
2-3 tablespoons water
1/4 cup fresh basil, chopped

View the full recipe at pumpkin & peanut butter →