Recipe information
Ingredients for - Ratatouille with Polenta Rounds
2. Eggplant, chopped - ½ large
5. Green bell pepper, diced, or more to taste - 1
6. Cherry tomatoes, or as desired - ½ cup
14. Prepared polenta, cut into 1/2-inch thick slices - 1 (16 ounce) tube
15. Fresh mozzarella cheese, sliced into 1/2-inch thick rounds - 1 pound
How to cook deliciously - Ratatouille with Polenta Rounds
1. Stage
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
2. Stage
Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
3. Stage
Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
4. Stage
Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.
