Ratatouille with White Beans and Polenta

Ingredients

• 250 gEggplant
• 250 gZucchini
• 200 gBell pepper
• 1 pcsOnion
• 2 cloveGarlic
• 300 gTomato
• 240 gBean
• 120 gPolenta
• 1 tbspOlive oil
• 20 gParmesan
• 10 gParsley
• 1 tspThyme
• 0.5 tspSalt
• 0.25 tspPepper
• 500 mlWater

Instructions

1. 1

   Chop the vegetables

   • Dice eggplant
   • Dice zucchini
   • Deseed and dice bell pepper
   • Finely dice onion
   • Finely chop garlic
2. 2

   Simmer ratatouille

   • Heat oil in a pot
   • Sweat onion until translucent
   • Toast garlic briefly
   • Sauté eggplant
   • Add bell pepper and zucchini and sauté
   • Add tomatoes and simmer gently
   • Season with thyme, salt and pepper
3. 3

   Add the beans

   • Rinse and drain the beans
   • Stir into the ratatouille
   • Heat through briefly
4. 4

   Cook the polenta

   • Bring water to a boil
   • Whisk in polenta in a steady stream
   • Cook until thickened while stirring
   • Finish with parmesan and olive oil
5. 5

   Plate and garnish

   • Spoon polenta onto plates
   • Top with ratatouille
   • Sprinkle with parsley