I hope everyone had a wonderful Thanksgiving. We had such a great time with our family and ate way to much of course. This ratatouille recipe is great way to get in a bunch a veggies after all the not so good for you holiday food. It is very filling and warm, so perfect for the fall weather. I baked mine in individual portions, but it would be just as great in a larger casserole dish. The ratatouille could also be served on its own or with the polenta as a side dish.
2 TBSP olive oil
1 large eggplant cut into 1/2 inch cubes
3 medium zucchini cut in 1/2 inch cubes
2 cloves minced garlic
1 14oz can of tomatoes or 3 fresh diced
2 tsp herbs de provence
salt and pepper to taste
1/4 cup fresh basil chopped
3 cups of prepared polenta (follow package directions)
Heat 1 tbsp of oil in a large skillet. Add the eggplant and sauté about 5 minutes until it starts to soften then remove it from the pan. Add the remaining oil to the pan and sauté the onion for about 5 minutes. Add in the zucchini and garlic and sauté for a couple more minutes. Add in the herbs, salt, pepper, tomatoes and the cooked eggplant and simmer for about 10 minutes. Stir in the fresh basil. Put the ratatouille into a baking dish and top with the polenta. Bake at 375 for 20 minutes.