Ratatouille with Polenta Squares
This more-ish French stew pairs perfectly with polenta squares
- 1/2 cup eggplant, diced
- 1 tsp olive oil (optional)
- 1/2 small onion, diced
- 1 small clove garlic, crushed
- 1/2 tsp Massel salt-reduced stock powder
- 1/4 red capsicum, diced
- 1/4 green capsicum, diced
- 1/2 cup zucchini, diced
- Mixed herbs
- 1/4 cup canned tomatoes (diced or crushed)
- 1 cup borlotti beans)
- 1/4 cup parsley, finely chopped
- 1/2 cup water
- 1/3 cup cornmeal (also called polenta)
- Pinch of iodised salt (optional)
- A generous grating of black pepper
- Basil, oregano, or other herbs (optional and to taste)
- Mix all ingredients in a small pot over medium heat until thickened.
- Lightly oil a pan or plastic container and press the polenta mixture into it, so that it is about one cm thick.
- Refrigerate until chilled and solid.
- Remove from the pan and slice into squares.
- Brown in a lightly-oiled non-stick pan (or simply microwave until warm).
- Put the diced eggplant in a bowl and cover with water. Make sure it stays fully submerged to remove the bitterness. Leave to soak for 30 minutes.
- Heat a little olive oil in a heavy pan. Add the onions and garlic and sauté, stirring, for about 5 minutes or until softened and golden.
- Add the drained and rinsed eggplant and the stock powder and cook for another 5 minutes or so until softening, adding a little water as needed. Then add the capsicum and zucchini and cook for a few more minutes.
- Transfer vegetables into a casserole dish, adding the mixed herbs, diced tinned tomatoes and white beans. Cover and cook at low-moderate heat in the oven until the vegetables are tender. When cooked stir in the chopped parsley and serve altogether.
DinnerGluten FreeSugar Free