Ratatouille with White Beans & Polenta

By Golfwidow7

Nutrition information
Serving size: about 2 cups ratatouille & 2 polenta rounds each
Per serving: 458 calories 25 g fat(3 g sat); 10 g fiber; 50 g carbohydrates; 12 g protein; 69 mcg folate; 0 mg cholesterol; 13 g sugars; 0 g added sugars; 1767 IU vitamin A; 72 mg vitamin C; 76 mg calcium; 3 mg iron; 598 mg sodium; 920 mg potassium

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 1 large onion, coarsely chopped
• 1 medium red bell pepper, chopped
• 4 cloves garlic, minced
• 1 small eggplant, cut into 1/2-inch chunks
• 1/2 teaspoon kosher salt, divided
• 2 medium zucchini, halved lengthwise and sliced
• 1 (15 ounce) can no-salt-added white beans, rinsed
• 1 pint cherry or grape tomatoes, halved
• 1/4 cup slivered sun-dried tomatoes
• 1 teaspoon Italian seasoning
• 1 tablespoon capers, rinsed and chopped
• 1/2 teaspoon ground pepper
• 1 16- to 18-ounce tube prepared polenta (see Tip), sliced into 8 rounds
• 1/4 cup toasted pine nuts

Details

Servings 4
Preparation time 40mins
Cooking time 40mins
Adapted from WWW.EATINGWELL.COM

Preparation

Step 1

Heat 1 tablespoon oil in a large pot over medium heat. Add onion and bell peppers, sprinkle with ⅛ teaspoon 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 1 tablespoon oil to the pot. Add eggplant, sprinkle with ¼ teaspoon salt and cook, stirring frequently, until browned in places, 4 to 6 minutes. Transfer to the bowl with the vegetables. Add another 2 tablespoons oil to the pot. Add zucchini, sprinkle with the remaining ⅛ teaspoon 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 1 tablespoon oil in a large 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.
Tips: Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket.