15 minutes
Cook Time
25 minutes
Cooking Level


  • 14 oz Pure Flavor® Organic Luna Sweets Cocktail Tomatoes, halved and divided
  • 2 count bag Pure Flavor® Craft House Collection® Baby Eggplants, cut into 2" strips
  • 1 15-oz can white kidney beans, rinsed
  • 1 package organic green beans, trimmed
  • 6 oz Gruyere, coarsely grated
  • ¾ cup dry white wine
  • ½ cup oregano, coarsely chopped
  • 7 tbsp olive oil, divided
  • 4 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tbsp thyme leaves
  • 1 tsp sea salt
  • 1 tsp fennel seeds
  • ¼ tsp crushed red pepper flakes


Step 1

Preheat oven to 425°F. In a bowl, toss tomatoes, eggplant, fennel seeds, and red pepper flakes with olive oil and sea salt; then, pour onto a parchment paper lined baking sheet and bake for 30 minutes. Remove and let cool.

Step 2

Heat olive oil in a Dutch oven. Add green beans, tossing every minute until tender crisp. Add garlic, wine, and tomato paste. Mix well and add ¾ cup water, tomatoes and butter beans. Re-cover the pot and cook until tomatoes start to burst. Remove pot from heat and stir in oregano and thyme.

Step 3

Spread Gruyere out on a parchment-lined baking sheet and bake until bubbling and golden. Let cool.

Step 4

Place roasted tomatoes, eggplant, and tomato bean mixture on a serving platter and garnish with Gruyere crisps.

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