Ratatouille with Herb Polenta

Ingredients

- 1 large eggplant, diced

- 2 zucchinis, diced

- 1 red bell pepper, diced

- 1 yellow bell pepper, diced

- 1 large onion, diced

- 3 cloves of garlic, minced

- 1 can of chopped tomatoes

- 1 tsp of dried oregano

- 1 tsp of dried thyme

- 1/4 cup of fresh basil, chopped

- Salt and pepper to taste

- 1 cup of polenta

- 4 cups of vegetable stock

- 2 tbsp of butter

- Grated Parmesan cheese, for serving

Instructions

To start, heat a large skillet over medium heat and add a drizzle of olive oil. Once hot, add the diced eggplant, zucchinis, bell peppers, onion, and minced garlic. Sauté the vegetables until they are slightly softened, about 5-7 minutes.

Next, stir in the can of chopped tomatoes, dried oregano, dried thyme, and salt and pepper to taste. Let the mixture simmer for another 10-15 minutes, allowing the flavors to meld and the vegetables to become tender. Finish off the ratatouille by stirring in the fresh basil and setting it aside.

While the ratatouille is simmering, it's time to prepare the herb polenta. In a medium saucepan, bring the vegetable stock to a boil. Slowly whisk in the polenta, stirring constantly to avoid any lumps. Reduce the heat to low and let the polenta cook for about 15-20 minutes, until it has thickened.

To finish off the dish, stir in the butter and season with salt and pepper to taste. Serve the creamy herb polenta alongside a generous helping of the ratatouille and top with a sprinkle of grated Parmesan cheese.