Ratatouille over Soft Polenta

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Aug 25, 2015

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Ratatouille over Soft Polenta

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Ratatouille over Soft Polenta
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Yield Servings
Author The Food Channel
Prep time 15 minutes
Cooking time 30 minutes
Total time 45 minutes

Description

Ratatouille over Soft Polenta

Ingredients

  • Soft Polenta http://plugra.com/recipe/soft-polenta
  • 3 tablespoon olive oil
  • 1 1/2 cup diced yellow onion (1 large onion)
  • 1 cup diced red bell pepper (1 medium pepper)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cup diced eggplant (1 large eggplant)
  • 1 1/2 cup diced zucchini
  • 1 tablespoon minced garlic (3 cloves)
  • 8 ounce tomato sauce (can)
  • 2 cup diced tomatoes (5 large Roma tomatoes)
  • 1 1/2 teaspoon fresh rosemary
  • 1 1/2 teaspoon fresh thyme
  • salt and pepper to taste

Instructions

  1. Heat oil in a large non-stick frying pan over medium heat. Add onions, pepper and garlic; season with salt and pepper. Sauté 6 to 8 minutes or until onions become translucent.
  2. Add eggplant and sauté 5 minutes, or until eggplant begins to soften.
  3. Add zucchini and sauté until hot.
  4. Add tomato sauce, tomatoes and herbs; sauté until zucchini and eggplant are cooked to desired doneness. Season again with salt and pepper, if needed.
  5. Spoon polenta into low pasta bowls and top with warm ratatouille.