from Chow Bella
1 tbsp extra virgin olive oil
3 cloves garlic, minced
1 small onion, diced
1 1-lb eggplant, diced
1 medium zucchini, diced
1 medium yellow summer squash, diced
1 tsp dried rosemary
1 tsp dried basil
1 13.5-oz can petite diced tomatoes
3 tbsp tomato paste
1 cup water
1 tsp sugar
1 tsp red wine vinegar
1 cup whole milk
3-3 1/2 cups chicken or vegetable broth (use the whole cup of milk, then supplement the rest with broth according to your package directions)
1 cup instant polenta
1/4 cup grated Parmesan cheese
1. Add the oil to a soup pot or large sauce pan; drop the garlic in the pool of oil. Bring the heat to medium-high and cook until the garlic begins to sizzle and becomes fragrant. Add the onion, eggplant, zucchini, and yellow squash and cook until the vegetables are tender, about 10 minutes.
2. Add the rosemary, basil, diced tomatoes, tomato paste, water, sugar, and vinegar and stir to combine. Reduce heat to medium, partially cover the pot with a lid and simmer 30-40 minutes or until the vegetables are very soft.
3. In the last few minutes of cooking the ratatouille, combine the milk and broth in a saucepan and bring to boil over high heat. Add the polenta, slowly, stirring into the spot where you are sprinkling the polenta in so that it doesn't clump up. Cook the polenta according to the time on the package and stir in the Parmesan once it's done cooking.
4. Serve the polenta as a base for the ratatouille.
Servings per recipe: 6
Per serving:
Calories: 234
Fat: 6.3 g
Saturated fat: 2.1 g
Cholesterol: 8 mg
Sodium: 574 mg
Carbohydrates: 35.8 g
Fiber: 5.4 g
Sugar: 9.6 g
Protein: 10.4 g