Ratatouille with Baked Polenta - italian food recipes, italian chicken recipes, italian pasta recipes & Health articles

RATATOUILLE WITH BAKED POLENTA

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 4

Ingredients
Ratatouille
1 large eggplant
4 medium zucchini
¼ cup olive oil
1 onion, sliced
2 cloves garlic, crushed
3 large ripe tomatoes, peeled and chopped
1 green bell pepper, sliced
¾ cup water
1/3 cup tomato paste
2 teaspoons sugar
1 teaspoon dried oregano, crushed

Directions


For polenta 1. Combine flour, cornmeal, and cheese in a bowl. Add milk, butter, and egg mixture to flour mixture and mixed well.


2. Pour mixture into a greased 8-inch pie plate. Bake, uncovered, in a 350 oven for 25 minutes.


For Ratatouille 1. Cut eggplant and zucchini into long strips about ½ inch thick.


2. In a skillet, cook onion and garlic in hot oil and add water, tomato paste, sugar and oregano.

3. Bring to a boil; reduce heat. Cover and simmer for 15 minutes. Serve with wedges of polenta.