Ingredients:

1 eggplant, diced

1 zucchini, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

1 onion, chopped

2 cloves garlic, minced

2 cups diced tomatoes (canned or fresh)

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

 For Herbed Polenta:

1 cup polenta (cornmeal)

4 cups water or vegetable broth

2 tablespoons butter

1/4 cup grated Parmesan cheese

1 tablespoon chopped fresh basil

 

Preparation:

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic. Sauté until fragrant.

Add diced eggplant, zucchini, yellow bell pepper, and red bell pepper to the skillet. Cook until the vegetables are softened.

Stir in diced tomatoes, dried oregano, dried basil, salt, and pepper. Let it simmer for about 15 minutes to allow the flavors to meld.

For the herbed polenta, bring water or vegetable broth to a boil in a separate saucepan. Slowly whisk in polenta, reduce heat, and stir frequently until the polenta thickens and is cooked, about 15 -20 minutes.

Remove the polenta from the heat and stir in butter, grated Parmesan cheese, and chopped fresh basil.

Serve the ratatouille over a bed of herbed polenta and garnish with fresh basil leaves.

 

Nutritional Value (approx. per serving):

Calories: 380 kcal

Carbohydrates: 55g

Protein: 10g

Fat: 15g

Fiber: 10g

Sugar: 15g