COVID-19 UPDATE

Recipes: Ratatouille with White Beans & Polenta

January 11, 2019

EatingWell Test Kitchen
“Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. It can also be served over bread, like bruschetta.”

Ingredients

    • 5 tablespoons extra-virgin olive oil, divided
    • 1 large onion, coarsely chopped
    • 1 medium red bell pepper, chopped
    • 4 cloves garlic, minced
    • 1 small eggplant, cut into ½-inch chunks
    • ½ teaspoon kosher salt, divided
    • 2 medium zucchini, halved lengthwise and sliced
    • 1 (15 ounce) can no-salt-added white beans, rinsed
    • 1 pint cherry or grape tomatoes, halved
    • ¼ cup slivered sun-dried tomatoes
    • 1 teaspoon Italian seasoning
    • 1 tablespoon capers, rinsed and chopped
    • ½ teaspoon ground pepper
    • 1 16- to 18-ounce tube prepared polenta (see Tip), sliced into 8 rounds
    • ¼ cup toasted pine nuts

Directions

  • 1Heat 1 tablespoon oil in a large pot over medium heat. Add onion and bell peppers, sprinkle with ⅛ teaspoon salt; cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes. Add garlic and; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
  • 2Add 1 tablespoon oil to the pot. Add eggplant, sprinkle with ¼ teaspoon salt and cook, stirring frequently, until browned in places, 4 to 6 minutes. Transfer to the bowl with the vegetables.
  • 3Add another 2 tablespoons oil to the pot. Add zucchini, sprinkle with the remaining ⅛ teaspoon salt and cook, stirring frequently, until browned in places, 3 to 5 minutes. Add beans, cherry (or grape) tomatoes, sun-dried tomatoes, Italian seasoning, pepper and the reserved vegetables; stir to combine. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
  • 4Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add polenta rounds and cook until golden brown on the bottom, about 5 minutes. Turn each slice and cook until browned on the second side, about 5 minutes more.
  • 5Stir capers into the ratatouille. Serve the polenta and the ratatouille topped with pine nuts.
  • Tips: Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket.
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