Curried Black Bean Ratatouille

Prep veggies: eggplant, zucchini, jalapeno, tomato, thyme, basil
Drain and rinse black beans
Cook quinoa (if using)
4 from 9 votes
Course Main Dish
Servings 4


  • 1/2 tablespoon coconut oil
  • 1/2 onion diced
  • 1 clove garlic minced
  • 2 cups eggplant cubed (large chunks ~1 inch)
  • 1 teaspoon fresh thyme chopped
  • 3 1/2 cups zucchini cubed (large chunks ~1 inch)
  • 1 jalapeño pepper seeded and finely chopped *optional
  • 15 oz black beans canned, drained and rinsed
  • 2 large tomato chopped
  • 1/4 cup raisins
  • 2 tablespoons fresh basil chopped
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • Black pepper for seasoning
  • Cooked quinoa for serving *optional


  • Heat the oil in a large skillet over medium heat and sauté the onions and garlic until lightly caramelized, about 5 minutes.
  • Add the eggplant and thyme and sauté until the eggplant is partially cooked, about 5 minutes. Add the zucchini and jalapeño pepper and cook for an additional 5 minutes.
  • Add the black beans, tomatoes, raisins, basil, vinegar, curry powder, salt, and pepper. Cook for about 5 more minutes.
  • Serve by itself or over cooked quinoa.
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