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Ratatouille over Soft Polenta

Ingredients

  • 2 cups diced eggplant (1 large eggplant)
  • 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
  • 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 1/2 teaspoons fresh thyme
  • Salt and pepper, to taste
  • 1 batch Soft Polenta recipe

Prep Time:

20 minutes

Cook Time:

35 minutes

Serves:

4

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.

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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.

Nutritional Information

Calories 497, Carbohydrates 65g, Cholesterol 31mg, Fat 22g, Fat Calories 193, Fiber 12g, Protein 13g, Saturated Fat 8g, Sodium 1880mg. Daily Values: Calcium 150.24mg 15%, Phos 165.6mg 17%, Copper 0.35mg 18%, Zinc 1.38mg 9%, Panto 1.01mg 10%, Biotin 7.8mcg 2600%, Iodine 8.05mcg 5%, Magnesium 64.65mg 16%, Iron 3.99mg 22%, Vitamin B6 27%, Vitamin C 132%, Vitamin B12 4%, Vitamin D 2%, Vit E-a-Toco 13%, Vitamin A 50%. Percent Daily Values are based on a 2,000 calorie diet.