White Bean Ratatouille over Polenta

Name: White Bean Ratatouille over Polenta
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1 pint (about 2 cups, or 300 g) cherry tomatoes, halved; 1 small yellow onion, finely chopped; 2 teaspoons fresh thyme leaves; 2 garlic cloves, minced; ¼ cup (10 g) loosely packed chopped fresh basil leaves; 1 (15-ounce, or 425 g) can white beans, drained and rinsed; 1 batch Creamy Oven Polenta; 2 medium zucchini, summer squash, or a combination (about 1 pound, or 454 g, total), cut into ½-inch (1 cm) chunks; 1 medium red bell pepper (about 8 ounces, or 225 g), cut into ½-inch (1 cm) chunks; 2 medium zucchini, summer squash, or a combination (about 1 pound, or 454 g, total), cut into ½-inch (1 cm) chunks; 2 medium zucchini, summer squash, or a combination (about 1 pound, or 454 g, total), cut into ½-inch (1 cm) chunks; Kosher salt; Freshly ground black pepper; 4 tablespoons (60 ml) extra-virgin olive oil, divided; 1 medium eggplant (about 1 pound, or 454 g), cut into ½-inch (1 cm) chunks

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Mediterranean Every Day

By Sheela Prakash

Published 2020

About

You’ll make more of this colorful stew than you need for the polenta but that’s actually intentional because this is one of those dishes that’s even better the second day. I’ve been known to eat it cold out of the fridge for lunch (sometimes piled on toast, other times simply with a fork), or it can be folded into scrambled eggs or tossed with pasta to turn it into a whole new meal.

Ingredients

Europe
Italy
Lunch
Mediterranean
Gluten-free
Vegetarian

Ingredients

Method