Ratatouille

Serves 2

Ratatouille

1 small eggplant, large dice, salted and drained (cut, salt and place in a colander)

1 tsp kosher salt

1 zucchini, large dice

1/2 yellow bell pepper, large dice

1 small red onion, large dice

2 garlic cloves, minced

4 roma (plum) tomatoes, peeled, seeded and small diced

1/3 cup olive oil

1 bunch basil

1 stem fresh oregano

6 stems parsley, chopped

large dice eggplant, salt generously. Set aside in colander & let drain for 30 minutes.
Bring pot of water to boil. Prepare a bowl of icy cold water.
Score an X on the bottom of each tomato, remove the core. Place each tomato in boiling water for 30 seconds (the skin should start to crack), then immediately place in icy water, remove skin. Quarter the tomatoes and remove the seeds and dice.
Large dice the rest of the vegetables, mince garlic and chop herbs.
In large pan over medium heat, add a few tbsp of oil and saute onions until slightly coloured and lightly softened. Season lightly with salt and pepper. Transfer to a large pot with a lid.
Dry the eggplant off with paper towel.
Repeat saute of each vegetable (one type of vegetable at a time) for eggplant, zucchini, pepper and tomato (adding garlic to tomato). As they finish, put it in the other, large pot with the lid.
Give vegetables a stir and cook on medium-low heat for 10-15 minutes, for the vegetables to finish cooking and flavour to meld together. Stir in herbs right before serving.

Whipped Goat Cheese (to be served on top of ratatouille)

75g goat cheese

3 tbsp 35% whipping cream

1 lemon, zested

1/2 tsp fennel seeds (toasted and crushed)

1/4 tsp black pepper, ground

2 tbsp walnuts, toasted & chopped

Crispy Polenta (make first - to be served on the side with the ratatouille)

1/2 cup cornmeal

1 cup water

1/2 tsp salt

1/2 tsp chopped thyme

1/4 tsp black pepper

1/3 cup parmesan, grated

1 tbsp butter

1/4 cup olive oil

In saucepan over medium high heat, bring water and salt to a boil. Oil a 4 x 6 baking dish.
Slowly whisk in cornmeal. Keep whisking on medium heat until it thickens (3-4 minutes)
Remove from heat and add in pepper, thyme, parmesan and butter. Stir until combined and pour into oiled dish. Cover with plastic wrap and refrigerate until set (about 20 minutes).
When completely cooled and set, tip onto a cutting board and cut into half.
Cover bottom of non-stick frying pan and heat over medium-high heat. Once oil is hot, carefully add in pieces of cornmeal and fry on each side until golden (about 2 minutes, each side). Use a very good non-stick pan or it will stick.
Drain on paper towel lined plate and sprinkle with salt.

Serve ratatouille, top with goat cheese and serve polenta on the side.