Ratatouille over Soft Polenta

Ratatouille over Soft Polenta

Author: 
The Food Channel
Prep Time: 
15 minutes
Cook Time: 
30 minutes
Yield: 
4 servings
Ingredients: 

3 tablespoons olive oil
1 1/2 cups 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 cups diced eggplant (1 large eggplant)
1 1/2 cups diced zucchini
1 tablespoon minced garlic (3 cloves)
1 (8-oz.) can tomato sauce
2 cups diced tomatoes (5 large Roma tomatoes)
1 1/2 teaspoons fresh rosemary
1 ½ teaspoons fresh thyme
Salt and pepper, to taste
1 batch Soft Polenta, prepared

Directions: 

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.