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

Polenta Squares:

  • 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)


Polenta Squares:

  1. Mix all ingredients in a small pot over medium heat until thickened.
  2. Lightly oil a pan or plastic container and press the polenta mixture into it, so that it is about one cm thick.
  3. Refrigerate until chilled and solid.
  4. Remove from the pan and slice into squares.
  5. Brown in a lightly-oiled non-stick pan (or simply microwave until warm).


  1. 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.
  2. 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.
  3. 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.
  4. 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

Leave a Rating or Comment

  • no rating