Ratatouille

A fragrant Provençal stew of eggplant, zucchini, and ripe tomatoes simmered with garlic and herbs, served over warm gluten-free polenta and brown lentils.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: French
• Difficulty: Medium

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Sodium
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• High-Fiber
• Kosher
• Halal

Tags

• one-pot
• comfort food
• healthy
• rich

Ingredients

• 1.5 cup brown lentils
• 1 cup cornmeal polenta
• 1 globe eggplant (diced)
• 2 zucchinis (diced)
• 1 can diced tomatoes
• 1 tablespoon olive oil
• 4 clove garlic (minced)
• 1 teaspoon dried thyme
• 0.5 teaspoon salt
• 0.25 cup fresh basil (chopped)

Instructions

1. In a medium saucepan, combine dry brown lentils with 3 1/2 cups of water. Bring to a boil, cover, reduce heat, and simmer for 25 minutes until tender; drain any excess liquid.
2. In another pot, bring 4 cups of water to a boil. Slowly whisk in cornmeal polenta and 1/4 teaspoon of the salt. Lower heat to low, cover, and cook for 20 minutes, stirring occasionally until thick and creamy.
3. Heat olive oil in a Dutch oven or large pot over medium heat. Add minced garlic, diced globe eggplant, and diced zucchini, sautéing for 8 minutes until vegetables begin to soften.
4. Add canned diced tomatoes, dried thyme, and remaining 1/4 teaspoon salt. Bring to a simmer, cover, and cook for 15 minutes until vegetables are silky and tender.
5. Fold cooked brown lentils into the ratatouille, stir in fresh chopped basil, and spoon generous ladles over warm creamy polenta.

Notes

Dicing eggplant into uniform cubes ensures it cooks down evenly into a velvety sauce alongside the zucchini.

Nutrition (per serving)

• Calories: 310
• Protein: 15 g
• Carbohydrates: 56 g
• Fat: 3.5 g
• Fiber: 13 g
• Sodium: 260 mg
• Saturated Fat: 0.5 g
• Sugar: 4.5 g