Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Ratatouille with Polenta

By , from the Culinate Kitchen collection
Serves 4
Total Time 2 hours

Introduction

Although the classic Provençal dish ratatouille is especially good in the summer when the required vegetables are at their peak, making it with canned tomatoes in the cooler months and serving it over polenta with freshly grated Parmesan cheese is nothing to scoff at.

Ingredients

~ Olive oil
1 small red or yellow onion, chopped
1 large eggplant, cubed
2 bell peppers, red, yellow or green, seeded and cut into ½-inch squares
2 zucchini, cut into half-moons
4 garlic cloves, finely chopped
3 cups whole tomatoes, peeled, seeded, and chopped, juice reserved
~ Pinch of red pepper flakes
1 bay leaf
¼ cup fresh basil or Italian parsley, finely chopped
~ Salt and pepper
~ Easy Polenta
~ Freshly grated Parmesan cheese

Steps

  1. Prepare polenta.
  2. In a large sauté pan or pot, heat enough olive oil to coat the bottom of the pan. Add the onion and sauté over medium heat for 5 minutes, until soft.
  3. Add the eggplant and peppers — and another glug of olive oil — and sauté about 10 minutes, until the vegetables are just tender.
  4. Add the zucchini, garlic, tomatoes, red pepper flakes, and bay leaf and bring to a simmer. Stew for about 20 minutes, until everything is cooked through, then remove the bay leaf.
  5. Just before serving add chopped basil or parsley, and season to taste with salt and pepper.
  6. To serve, spread a ladleful of polenta on each plate, spoon over the ratatouille, and top with grated Parmesan.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Our Table

The Joy of Cooking app

A new tool for the kitchen

The latest in our collection of cooking apps.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice