Ratatouille with White Beans & Polenta

Ingredients

• Olive oil

  Salad or cooking

  5 tbsp or 68g

• Onions

  Raw

  1 large or 150g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Garlic

  Raw

  4 cloves, minced or 12g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Salt

  Table

  ½ tsp or 3g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• White beans

  Mature seeds, cooked, boiled, without salt

  15 oz or 425g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  32 tbsp or 358g

• Sun-dried tomatoes

  ¼ cup or 14g

• Italian Seasoning

  Shoppers Value

  1 tsp or 4g

• Capers

  Canned

  1 tbsp, drained or 9g

• Pepper

  Spices, white

  ½ tsp, ground or 1g

• Polenta

  Holland & Barrett

  100g

• Pine nuts

  Nuts, dried

  ¼ cup or 34g

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir capers into the ratatouille. Serve the polenta and the ratatouille topped with pine nuts.
6. (source: http://www.eatingwell.com/recipe/255794/ratatouille-with-white-beans-polenta/)