Description
Hearty ratatouille simmers slowly, building flavor. Serve over creamy goat cheese polenta for a satisfying meal.
Ingredients
Units
Scale
- cooking spray
- 2 large eggplants (2 large eggplants) peeled and cut into 1/2-inch pieces
- 3 medium zucchini or yellow summer squash (3 medium zucchini or yellow summer squash) cut into 1/2-inch pieces
- 3 tbsp coarse salt
- 3 tbsp (45 g) unsalted butter, divided
- 2 small to medium red onions (2 small to medium red onions) halved and thinly sliced
- 3 bell peppers (3 bell peppers) cut into thin slices
- 1 (14.5 oz) (411 g) can chickpeas, drained and rinsed
- 3 tbsp (45 g) finely chopped garlic
- 1/4 cup (59 ml) all-purpose flour
- 1/4 cup (59 ml) tomato paste
- 1 (28 oz) (794 g) can whole peeled tomatoes
- 1 tsp ground thyme
- 10 grinds black pepper
- 1/2 cup (118 ml) packed freshly grated Parmesan
- 1 cup (237 ml) coarsely chopped fresh basil leaves
- 4 cups (946 ml) low sodium chicken stock (could use vegetable to keep it vegetarian)
- 2 cups (473 ml) water
- 1 1/2 tsp coarse salt
- 1 1/2 cups (355 ml) polenta or coarse-ground cornmeal
- 1/2 stick (113 g) unsalted butter
- 4 oz (113 g) fresh goat cheese
- 10 grinds black pepper
Instructions
- Spray the slow cooker with cooking spray and set aside.
- Place the eggplant in a large colander, toss with 3 tbsp salt, and allow to sit for 45 minutes. Rinse, dry, and squeeze out excess water.
- Add the eggplant and chopped zucchini to the slow cooker.
- In a heavy saucepan over medium-high heat, melt 2 tbsp butter. Add onions, bell peppers, and garlic; saute until soft (about 8 minutes). Add to the slow cooker.
- Reduce heat to medium; melt the remaining 1 tbsp butter. Add flour and tomato paste; cook for 1 minute, until thickened. Increase heat to medium-high; add tomatoes, thyme, and pepper. Cook, crushing tomatoes, until thick and smooth (about 6 minutes). Add to the slow cooker with the chickpeas.
- Stir to combine; cover and cook on low for 4-5 hours, until vegetables are tender.
- Bring broth, water, and salt to a boil in a medium saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook, stirring every 3 minutes, until creamy and thick (about 10 minutes). Remove from heat and stir in butter, cheese, and pepper.
- Just before serving, stir Parmesan and basil into the ratatouille.
- Ladle polenta into bowls, top with ratatouille, and serve immediately.
Notes
- For a richer flavor, roast the eggplant and zucchini before adding them to the slow cooker.
- If you don’t have goat cheese, try substituting ricotta or mascarpone cheese for a similar creamy texture.
- Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 30 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
- Cholesterol: 30