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Rosa Bianca Eggplant Torte with Smoked Onion Ratatouille and Flageolet-Sage Sauce

From: Cruising Altitude
Air Portugal
Recipe by Bernhard Klotz, Radisson Seven Seas
Serves 6 portions

Ingredients:
Sage sauce:
1 piece onion cut in 1cm cubes
1 carrot cut in 1cm cubes
2 stalks celery cut into 1cm cubes
1 tablespoon chopped garlic
3 tablespoons olive oil
1 teaspoon chopped rosemary
2 teaspoons chopped fresh sage
2 pieces bay leaves
¼ ground cloves
1/3 teaspoon allspice
½ teaspoon ground pepper
3 cups white beans
1 cup dry white wine
4 cups vegetable stock
1 tablespoon Dijon mustard
1 teaspoon salt

Smoked onion Ratatouille:
2 pieces red onion cut in 1-inch cubes
1 tablespoon chopped garlic
2 pieces mixed colored bell peppers cut 2 cm dice
2 tablespoons olive oil
¼ cup vegetable stock
1 teaspoons salt
1 teaspoon fresh minced rosemary
1 teaspoon dried oregano
½ teaspoon ground pepper
1 piece eggplant cut 2 cm cubes
2 pieces zucchini cut in 2 cm cubes
1 cup kernel corn
2 red tomatoes cut in 2cm dice
2 teaspoon chopped mint
sea salt to taste