Slow-Cooked Ratatouille Over Goat Cheese Polenta

Name: Slow-Cooked Ratatouille Over Goat Cheese Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups); 3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups); 3 tablespoons coarse salt; 3 tablespoons unsalted butter, divided; 2 small to medium red onions, halved and thinly sliced (about 3 1/2 cups); 2 red bell peppers, cut into 1/2-inch pieces (about 3 cups); 3 tablespoons finely chopped garlic; 1/4 cup all-purpose flour; 1/4 cup tomato paste; One 28-ounce can whole peeled tomatoes; 1 tablespoon finely chopped fresh thyme leaves; 10 grinds black pepper; 1/2 cup packed freshly grated Parmigiano-Reggiano (about 1/4 pound); 1 cup coarsely chopped fresh basil leaves; 6 cups low-sodium vegetable or chicken stock; 1 1/2 teaspoons coarse salt; 1 1/2 cups polenta or coarse-ground cornmeal (not instant); 1/2 stick unsalted butter; 4 ounces fresh goat cheese (about 1/2 cup); 10 grinds black pepper

Servings: persons

Cooking spray
2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups)
3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups)
3 tablespoons coarse salt
3 tablespoons unsalted butter, divided
2 small to medium red onions, halved and thinly sliced (about 3 1/2 cups)
2 red bell peppers, cut into 1/2-inch pieces (about 3 cups)
3 tablespoons finely chopped garlic
1/4 cup all-purpose flour
1/4 cup tomato paste
One 28-ounce can whole peeled tomatoes
1 tablespoon finely chopped fresh thyme leaves
10 grinds black pepper
1/2 cup packed freshly grated Parmigiano-Reggiano (about 1/4 pound)
1 cup coarsely chopped fresh basil leaves
6 cups low-sodium vegetable or chicken stock
1 1/2 teaspoons coarse salt
1 1/2 cups polenta or coarse-ground cornmeal (not instant)
1/2 stick unsalted butter
4 ounces fresh goat cheese (about 1/2 cup)
10 grinds black pepper

1
1. Grease the slow cooker with cooking spray.
2
2. Place the eggplant and zucchini in a large colander and toss well with 3 tablespoons of the salt; let sit for about 45 minutes. Rinse well to remove the salt, then dry well, gently squeezing out excess water with a kitchen towel. Add to the greased slow cooker. Heat 2 tablespoons of the butter in a 10-inch, heavy saute pan over medium-high heat. When warm, add the onions, bell peppers, and garlic and saute until the vegetables are softened, about 8 minutes. Transfer to the slow cooker. Reduce the heat to medium and add the remaining 1 tablespoon of butter. As soon as it melts, add the flour and tomato paste, and cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to medium high and add the tomatoes with their juices, thyme, and pepper. Cook, crushing the tomatoes a bit with a wooden spoon, until thickened and smooth, about 6 minutes. Mix with the vegetables in the slow cooker. Cover the slow cooker and cook on low until the vegetables are tender, 4 to 5 hours. Uncover and remove from the heat; immediately stir in the cheese and basil.
3
While the ratatouille is cooking, add the stock and salt to a medium, heavy saucepan and bring to a boil over medium-high heat. Once boiling, gradually whisk in the cornmeal. Reduce the heat to low, and cook, stirring every 3 minutes, until creamy and thickened, 30 to 35 minutes. Remove from the heat and stir in the butter, cheese, and pepper.
4
Ladle polenta into individual bowls, spoon ratatouille on top, and serve immediately.

1274

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: Cooking spray, 2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups), 3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups), 3 tablespoons coarse salt, and more.

Yes, Slow-Cooked Ratatouille Over Goat Cheese Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!