Ratatouille with White Beans & Polenta
Ingredients
- 2½ Tbsp extra-virgin olive oil, divided
- ½ onion, coarsely chopped
- ½ red bell pepper, chopped
- ¼ tsp kosher salt, divided
- 2 cloves garlic, minced
- ½ small eggplant, cut into ½-inch chunks
- 1 zucchini, halved lengthwise and sliced
- ½ (15-oz) can no-salt-added white beans, rinsed
- ½ pint cherry or grape tomatoes, halved
- 2 Tbsp slivered sun-dried tomatoes
- ½ tsp Italian seasoning
- ¼ tsp ground pepper
- ½ (16- to 18-oz) tube prepared polenta, sliced into 8 rounds
- 1½ tsp capers, rinsed and chopped
- 2 Tbsp toasted pine nuts
Instructions
- Heat 1½ tsp oil in a large pot over medium heat. Add onion and bell peppers, sprinkle with a dash of 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. Add 1½ tsp oil to the pot. Add eggplant, sprinkle with a dash of salt and cook, stirring frequently, until browned in places, 4 to 6 minutes. Transfer to the bowl with the vegetables.
- Add another 1 Tbsp oil to the pot. Add zucchini, sprinkle with the remaining dash of 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.
- Meanwhile, heat remaining ½ Tbsp oil in a 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.
- Stir capers into the ratatouille. Serve the polenta and the ratatouille topped with pine nuts.
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