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Ratatouille over Soft Polenta

Posted by Chef at The Food Channel®

from The Kitchens of The Food ChannelFrom The Kitchens of The Food Channel
Ratatouille over Soft Polenta
  • Prep Time:20 minutes
  • Cook Time:35 minutes
  • Serves:4
 
Tagged:
polenta, ratatouille,

This warm, comforting southern European-inspired vegetable entrée is full of fresh and healthy winter vegetables. Call it a “continental comfort food.” The ratatouille is superb over soft polenta.

Why try?
This is a beautiful and colorful vegetable sauté that is wonderful served over warm, comforting soft polenta. It’s a vegetarian entrée that is also low-calorie when compared to many comfort food meals. It delivers big flavor as well as healthful vitamins and minerals.

Foodie Byte:
Because this dish originates from the south of France, herbes de Provence could be substituted for the fresh herbs in this dish—use half the amount of dried herbs and add them with the onions so the flavors have time to release.

Nutritional Information Per Serving:
Calories 482, Protein 11.5g, Carbohydrate 61.3g (Dietary Fiber 8.5g), Sugar 10.5g, Fat 21.6g, (Saturated Fat 7.7g), Cholesterol 30.7mg, Sodium 1867.0mg.
% Daily Value: Calcium 15%, Iron 20%, Vitamin A 50%, Vitamin C 160%.

 

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 cups diced yellow onion (1 large onion)
  • 1 cup diced red bell pepper (1 medium pepper)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups diced eggplant (1 large eggplant)
  • 1 1/2 cups diced zucchini
  • 1 tablespoon minced garlic (3 cloves)
  • 1 (8-oz.) can tomato sauce
  • 2 cups diced tomatoes (5 large Roma tomatoes)
  • 1 1/2 teaspoons fresh rosemary
  • 1 ½ teaspoons fresh thyme
  • Salt and pepper, to taste
  • 1 batch Soft Polenta recipe

Preparation

  • 1
    Heat oil in a large non-stick frying pan over medium heat. Add onions, pepper and garlic; season with salt and pepper. Sauté 6 to 8 minutes or until onions become translucent.
  • 2
    Add eggplant and sauté 5 minutes, or until eggplant begins to soften.
  • 3
    Add zucchini and sauté until hot.
  • 4
    Add tomato sauce, tomatoes and herbs; sauté until zucchini and eggplant are cooked to desired doneness. Season again with salt and pepper, if needed.
  • 5
    Spoon polenta into low pasta bowls and top with warm ratatouille.

Additional Info

Recommended Cooking Tools:

Wusthof 8-in. Gourmet Chef’s Knife

Chef’s suggestion: Enjoy this recipe while watching the Disney movie, Ratatouille.

Copyright 2008. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 
 
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