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Loading...| 1 tablespoon olive oil | |
| 1/2 large eggplant , chopped | |
| 2 large zucchini , sliced | |
| 1 large onion , chopped | |
| 1 green bell pepper , diced , or more to taste | |
| 1/2 cup cherry tomatoes , or as desired | |
| 2 tablespoons pitted kalamata olives | |
| 4 cloves garlic , chopped | |
| 2 tablespoons Burgundy wine | |
| 2 tablespoons dried basil | |
| 1 teaspoon dried thyme | |
| 1 teaspoon dried oregano | |
| salt and ground black pepper to taste | |
| 1 tube prepared polenta , cut into 1/2-inch thick slices | |
| 1 pound fresh mozzarella cheese , sliced into 1/2-inch thick rounds |
| 1. | Preheat oven to 375 degrees F (190 degrees C). |
| 2. | Heat olive oil in a large skillet over medium heat. |
| 3. | Cook and stir eggplant, zucchini, onion, bell pepper, cherry tomatoes, olives, and garlic in the hot oil until vegetables are slightly softened, about 5 minutes. |
| 4. | Stir wine, basil, thyme, oregano, salt, and black pepper into the vegetable mixture; bring to a boil. Reduce heat, cover, and simmer until vegetables are tender, about 15 minutes. |
| 5. | Meanwhile, place polenta slices in a single layer on a baking sheet. Top each with a slice of mozzarella cheese. |
| 6. | Bake polenta slices in the preheated oven until cheese is melted and polenta is warmed through, about 10 minutes. |
| 7. | Serve ratatouille with polenta rounds. |
Healthy, full of vegetables, easy to prepare
May not be suitable for those who don’t like eggplant
Ratatouille is packed with vegetables, providing a good source of fiber, vitamins, and antioxidants. The dish is also low in calories and fat, making it a great option for those watching their weight.
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