Ratatouille over Polenta Rounds


For Ratatouille:

1 eggplant, diced

1 zucchini, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

1 onion, chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

Olive oil

For Polenta Rounds:

1 cup polenta (cornmeal)

4 cups water or vegetable broth

Salt to taste

Olive oil for pan-frying


For Ratatouille:

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and sauté until translucent.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add the diced eggplant, zucchini, bell peppers, and a pinch of salt. Cook for about 10 minutes until vegetables are slightly softened.

Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper.

Reduce the heat to low, cover the skillet, and let the ratatouille simmer for about 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.

For Polenta Rounds:

In a medium saucepan, bring water or vegetable broth to a boil.

Gradually whisk in the polenta to avoid lumps.

Reduce the heat to low and continue to cook, stirring frequently, until the polenta thickens and becomes creamy. This usually takes about 15-20 minutes.

Season the polenta with salt to taste.

Pour the cooked polenta into a greased shallow dish and smooth it out evenly. Allow it to cool and set for at least 15-20 minutes.

Once the polenta is set, cut it into rounds using a cookie cutter or a glass.

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