Ratatouille and Polenta Pot Pie Recipe

Name: Ratatouille and Polenta Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 Tbs. olive oil; 1 large onion, quartered and thinly sliced; 1 large eggplant, peeled and cut into 3/4-inch cubes; 1 tsp. salt; 1 large green bell pepper, sliced; 2 medium cloves garlic, minced; 2 cups canned crushed tomatoes or 2 large ripe tomatoes, seeded and chopped; 1 medium zucchini, cut into 1/2-inch dice; 2 Tbs. chopped fresh parsley; 2 to 3 tsp. tomato paste; 2 tsp. red wine vinegar; 1 tsp. dried basil or 1 Tbs. chopped fresh basil; 1 recipe Basic Polenta (soft version)

Servings: persons

2 1/2 Tbs. olive oil
1 large onion, quartered and thinly sliced
1 large eggplant, peeled and cut into 3/4-inch cubes
1 tsp. salt
1 large green bell pepper, sliced
2 medium cloves garlic, minced
2 cups canned crushed tomatoes or 2 large ripe tomatoes, seeded and chopped
1 medium zucchini, cut into 1/2-inch dice
2 Tbs. chopped fresh parsley
2 to 3 tsp. tomato paste
2 tsp. red wine vinegar
1 tsp. dried basil or 1 Tbs. chopped fresh basil
1 recipe Basic Polenta (soft version)

1
In large ovenproof Dutch oven, heat 1 tablespoon oil over medium heat.
2
Add _onion and cook, stirring often, until _softened, about 6 minutes.
3
Add remaining 1 1/2 tablespoons oil, eggplant and 1/2 teaspoon salt and cook, stirring often, 3 minutes.
4
Add bell pepper and garlic and cook, stirring often, until eggplant begins to soften, 6 to 7 minutes.
5
Stir in tomatoes and zucchini.
6
Cover partially, reduce heat to low and simmer, stirring often to prevent sticking, 10 minutes.
7
Add parsley, tomato paste, vinegar, basil, remaining 1/2 teaspoon salt and freshly ground pepper to taste.
8
Simmer, uncovered, 3 minutes.
9
Remove from heat, smooth top with a spoon and cool 1 hour.
10
Meanwhile, make soft polenta.
11
As soon as it is quite thick but still pourable, immediately scrape warm polenta over ratatouille, spreading evenly with spoon.
12
Let cool 30 minutes.
13
Preheat oven to 375F.
14
Cover Dutch oven with lid or foil and bake until heated through, 35 to 40 minutes.
15
Remove from oven and let stand, covered, 10 minutes before serving.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 Tbs. olive oil, 1 large onion, quartered and thinly sliced, 1 large eggplant, peeled and cut into 3/4-inch cubes, 1 tsp. salt, and more.

Yes, Ratatouille and Polenta Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ratatouille and Polenta Pot Pie

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