Easy Ratatouille Recipe with Creamy Polenta

This easy ratatouille recipe features the best of summer produce, from eggplant to tomatoes to fresh oregano and more! Served atop a bed of creamy parmesan polenta, this quick dinner cooks up in 30 minutes!

Course Dinner

Cuisine French

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 341kcal

Author Karly Gomez

Ingredients

olive oil divided
3 cups eggplant cubed
3 cups zucchini cubed
2 cups red bell pepper diced
2 cups red onion diced
2 cups tomato seeded and diced
sea salt to taste
freshly cracked pepper to taste
4 cloves garlic smashed and minced
2 tablespoons fresh oregano torn
1 cup polenta
2 tablespoons butter
⅓ cup parmesan cheese grated

US Customary - Metric

Instructions

In a large pot, bring 4 cups of water to a boil with a big pinch of salt. Slowly whisk in the polenta to prevent clumps, then reduce heat to low and simmer for 10-12 minutes, or until the polenta is thickened and tender. Remove from heat and stir in the butter and parmesan.
While the polenta cooks, heat a large, high-sided skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add the eggplant in a single layer; season with salt and pepper and cook, stirring infrequently, until browned and slightly softened, about 4 minutes. Transfer eggplant to a large bowl.
Heat another 2 teaspoons of olive oil in the same pan, then add the zucchini in a single layer; season with salt and pepper and cook, stirring infrequently, until browned and slightly softened, about 3 minutes. Remove zucchini from pan and add to the bowl with the cooked eggplant.
Heat another 2 teaspoons of olive oil in the same pan, then add the bell pepper, onion, and minced garlic. Season with salt and pepper and cook, stirring occasionally, until browned and slightly softened, about 4 minutes. Add the tomato, season with salt and pepper and continue cooking until the mixture has thickened slightly, about 4 minutes, stirring occasionally.
Add the eggplant and zucchini back into the pan with the other vegetables, then season with salt and pepper and let cook for 4-5 minutes, or until mixtures thickens slightly but vegetables still hold their shape.
Divide parmesan polenta and ratatouille between four bowls and garnish with fresh oregano. Enjoy immediately.

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