When you pour a thick layer of polenta over ratatouille and bake it, you end up with a delicious pot pie. Covering the dish during baking helps keep the polenta soft rather than crusting over.
- 2 1/2 Tbs. olive oil
- 1 large onion, quartered and thinly sliced
- 1 large eggplant, peeled and cut into 3/4-inch cubes
- 1 tsp. salt
- 1 large green bell pepper, sliced
- 2 medium cloves garlic, minced
- 2 cups canned crushed tomatoes or 2 large ripe tomatoes, seeded and chopped
- 1 medium zucchini, cut into 1/2-inch dice
- 2 Tbs. chopped fresh parsley
- 2 to 3 tsp. tomato paste
- 2 tsp. red wine vinegar
- 1 tsp. dried basil or 1 Tbs. chopped fresh basil
- 1 recipe Basic Polenta (soft version)
In large ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Add _onion and cook, stirring often, until _softened, about 6 minutes. Add remaining 1 1/2 tablespoons oil, eggplant and 1/2 teaspoon salt and cook, stirring often, 3 minutes.
Add bell pepper and garlic and cook, stirring often, until eggplant begins to soften, 6 to 7 minutes. Stir in tomatoes and zucchini. Cover partially, reduce heat to low and simmer, stirring often to prevent sticking, 10 minutes.
Add parsley, tomato paste, vinegar, basil, remaining 1/2 teaspoon salt and freshly ground pepper to taste. Simmer, uncovered, 3 minutes. Remove from heat, smooth top with a spoon and cool 1 hour.
Meanwhile, make soft polenta. As soon as it is quite thick but still pourable, immediately scrape warm polenta over ratatouille, spreading evenly with spoon. Let cool 30 minutes.
Preheat oven to 375F. Cover Dutch oven with lid or foil and bake until heated through, 35 to 40 minutes. Remove from oven and let stand, covered, 10 minutes before serving.
- Calories: 190
- Carbohydrate Content: 30 g
- Fat Content: 7 g
- Fiber Content: 5 g
- Protein Content: 4 g
- Saturated Fat Content: 5 g
- Sodium Content: 413 mg