My apologies to Ratatouille purists – this Ratatouille with Creamy Polenta recipe is a loose interpretation of the classic dish. Ratatouille is traditionally made with eggplant, zucchini, bell peppers and tomatoes. I was out of zucchini and I wasn’t interested in peppers.
However, I did have two beautiful eggplants. I considered making eggplant Parmesan, but decided the steps involved were too fussy. Salting and pressing the eggplant to remove excess moisture sounds like work. I settled on steam sautéing. All you have to do is chop and stir – which led me to freestyle this Ratatouille recipe.
Ratatouille with Creamy Polenta
My Creamy Polenta with Zucchini dish inspired this rendition. They share similar ingredients. I suppose you could combine the zucchini and eggplant and throw in some bell peppers and serve a more traditional Ratatouille over polenta.
The lesson here is there are no hard and fast rules. Work with the veggies you have on hand and see what you come up with. Just be sure to include some kind of legume to boost the protein.
You could also serve the Ratatouille over pasta, quinoa or rice… But the creamy polenta combo is extra satisfying!
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.