Summer Ratatouille & Parmesan Polenta

with Heirloom Eggplant & Garlic-Cheese Toasts

40 MIN

2 Servings

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From the Test Kitchen

Ratatouille is a traditional French stew brimming with summer produce. It’s prepared by sautéing each vegetable individually, then finishing them all together. This helps bring out and preserve their unique textures and flavors, enhancing the complexity of the dish. We’re serving ours (made with heirloom eggplant, which may vary in color and shape depending on what’s freshest near you) atop creamy Parmesan polenta. And on the side, we’re serving a toasted baguette, drizzled with garlic oil and sprinkled with fresh oregano.

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Nutrition

PER SERVING
Calories

700 Cals (est.)

fresh

ingredients

1 Small Baguette
1 cup Polenta
3 cloves Garlic
2 Heirloom Eggplants
1 lb Zucchini
1 Red Bell Pepper
1 Beefsteak Tomato
1 Red Onion
1 bunch Oregano
2 Tbsps Butter
⅓ cup Grated Parmesan Cheese

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the eggplants and zucchini; medium dice. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice. Peel and medium dice the onion. Medium dice the tomato. Halve the baguette lengthwise. Pick the oregano leaves off the stems; discard the stems.

2 Brown the eggplants & zucchini:

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplants in a single, even layer; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and browned. Transfer to a large bowl. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the zucchini; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Transfer to the bowl of eggplants.

3 Start the ratatouille:

In the pan used to cook the eggplants and zucchini, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion, bell pepper and half the garlic paste; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and slightly browned.

4 Finish the ratatouille:

Add the tomato to the pan of onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the mixture has thickened slightly. Add the browned eggplants and zucchini; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the mixture has thickened.

5 Make the Parmesan polenta:

While the ratatouille cooks, in a large pot, heat 4 cups of water and a big pinch of salt to boiling on high. Once boiling, gradually add the polenta, whisking to break up any clumps. Reduce the heat to low. Simmer 10 to 12 minutes, or until thickened and tender. Remove from heat. Add the butter and ⅔ of the Parmesan cheese. Whisk until thoroughly combined; season with salt and pepper to taste.

6 Make the garlic-cheese toasts & plate your dish:

In a small bowl, combine the remaining garlic paste and 1 tablespoon of olive oil; season with salt and pepper to taste. Place the baguette halves on a sheet pan, cut sides up. Top with the garlic oil and remaining Parmesan cheese; season with salt and pepper. Toast in the oven 6 to 8 minutes, or until the cheese is lightly browned. Remove from the oven. Divide the Parmesan polenta and finished ratatouille between 2 bowls. Serve with the garlic-cheese toasts on the side. Garnish with the oregano. Enjoy!