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A classic Provençal ratatouille of eggplant, zucchini, peppers, and tomatoes served over creamy polenta.
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Dice eggplant, zucchini, bell peppers, and onion into even pieces.
Heat olive oil in a large pot. Sauté onion and garlic for 3 minutes.
Add eggplant and cook for 5 minutes. Add zucchini and bell peppers.
Pour in crushed tomatoes, add herbs, salt, and pepper. Simmer for 25 minutes.
Meanwhile, bring water to a boil. Slowly whisk in polenta and cook for 15-20 minutes, stirring frequently.
Stir butter and parmesan into the polenta until creamy.
Serve ratatouille over creamy polenta and garnish with fresh basil.
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Recipe from Macro Kitchen — macro.kitchen/recipes/ratatouille-with-polenta
Per serving
* Percent Daily Values are based on a 2,000 calorie diet
Allergen data is derived from ingredient mappings and may not account for cross-contamination or trace amounts. Always check product labels if you have a food allergy.
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