Explore this recipe
Required Equipment
- Large sauté pan
- Saucepan
- Whisk
- Chef's knife
- Wooden spoon
Utilized Devices
Cooking Techniques
- sautéing
- simmering
- whisking
Ingredients
- 400 gEggplant — diced
- 300 gZucchini — diced
- 150 gRed bell pepper — chopped
- 150 gYellow onion — diced
- 9 gGarlic cloves — minced
- 30 mlOlive oil
- 410 gCrushed tomatoes
- 6 gHerbes de Provence
- 5 gKosher salt
- 2 gBlack pepper
- 10 gFresh basil — chopped
- 960 mlVegetable broth
- 170 gPolenta — medium grind
- 28 gButter
- 50 gGrated Parmesan
Instructions
Heat olive oil in a wide sauté pan over medium heat, add onion and cook 3 minutes until softened.
Add eggplant, zucchini, and pepper with a pinch of salt, cooking 8 minutes until lightly browned.
Stir in garlic, herbes de Provence, and crushed tomatoes; simmer 15 minutes until vegetables collapse and sauce thickens, then finish with basil and pepper.
Meanwhile bring broth to a simmer in a saucepan, whisk in polenta, and cook over low heat for 15 minutes, stirring often.
Stir butter, Parmesan, and remaining salt into the polenta until creamy.
Spoon polenta into bowls and top with generous ladles of ratatouille.
Chef Tips
- ⭐Salt the eggplant ahead for 15 minutes to remove extra moisture if it is very seedy.
- ⭐Keep polenta covered over the lowest heat if it thickens before serving; add splashes of broth to loosen.
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Nutritional Highlights
- ✓Vegetable-packed stew loaded with fiber
- ✓Polenta offers naturally gluten-free comfort
Dietary Notes
Compliant With
Allergens
- Contains dairy (butter, Parmesan)
FAQ
Can I make the polenta dairy-free?
Swap butter for olive oil and Parmesan for nutritional yeast.
How long does the ratatouille keep?
Up to 5 days refrigerated—it tastes even better after a night of melding.
Nutrition
| Calories | 390 |
| Protein | 14 g |
| Carbs | 52 g |
| Fat | 14 g |