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Ingredients
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5 tablespoons extra-virgin olive oil, divided
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1 large onion, coarsely chopped
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1 medium red bell pepper, chopped
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4 cloves garlic, minced
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1 small eggplant, cut into 1/2-inch chunks
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½ teaspoon kosher salt, divided
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2 medium zucchini, halved lengthwise and sliced
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1 (15 ounce) can no-salt-added white beans, rinsed
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1 pint cherry or grape tomatoes, halved
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¼ cup slivered sun-dried tomatoes
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1 teaspoon Italian seasoning
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1 tablespoon capers, rinsed and chopped
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½ teaspoon ground pepper
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1 16- to 18-ounce tube prepared polenta (see Tip), sliced into 8 rounds
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¼ cup toasted pine nuts
Directions
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Heat 1 tablespoon oil in a large pot over medium heat. Add onion and bell peppers, sprinkle with 1/8 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.
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Add 1 tablespoon oil to the pot. Add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring frequently, until browned in places, 4 to 6 minutes. Transfer to the bowl with the vegetables.
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Add another 2 tablespoons oil to the pot. Add zucchini, sprinkle with the remaining 1/8 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.
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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.
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Stir capers into the ratatouille. Serve the polenta and the ratatouille topped with pine nuts.
Tips
Tips: Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket.
Nutrition Facts (per serving)
458 | Calories |
25g | Fat |
50g | Carbs |
12g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Serving Size about 2 cups ratatouille & 2 polenta rounds each | |
Calories 458 | |
% Daily Value * | |
Total Carbohydrate 50g | 18% |
Dietary Fiber 10g | 36% |
Total Sugars 13g | |
Protein 12g | 23% |
Total Fat 25g | 32% |
Saturated Fat 3g | 15% |
Vitamin A 1767IU | 35% |
Vitamin C 72mg | 80% |
Folate 69mcg | 17% |
Sodium 598mg | 26% |
Calcium 76mg | 6% |
Iron 3mg | 16% |
Magnesium 108mg | 26% |
Potassium 920mg | 20% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.