Ratatouille is a French dish loaded with fragrant tomatoes, eggplant, zucchini and peppers. It's very universal and can go with just about anything. To boost the protein, white beans were added and artichoke hearts were added for bite. Served along creamy polenta, this is a tasty and easy meal. It's already ready in under 30 minutes!
1 small white onion, sliced thinly
1 bell pepper, diced
2 zucchinis, sliced into coins on bias
1 medium eggplant, diced
2 cloves garlic, minced
1 hot pepper, minced (optional)
1t dried basil
1t dried oregano
3 tomatoes, diced
1 can white beans, drained and rinsed
2 cups fresh green beans, ends removed and cut into smaller chunks
1 can artichoke hearts, drained and rinsed
For the Polenta:
3 cups water or broth
3/4 cup medium-grain or fine-grain corn meal
1t dried basil
4T (1/4 cup) goat cheese
In a large pan, add the olive oil over medium heat. Once shimmering, add the onion and cook for about five minutes until soft. Add the bell pepper, zucchini coins and eggplant and cook for five more minutes until the veggies begin to soften. Add the garlic, hot pepper if using and dried spices. Stir to combine and cook for about 30 seconds until it's nice and fragrant. Add the tomatoes and beans, and simmer. Cook for about seven to 10 minutes. The tomatoes will breakdown and create a nice broth. In the final few moments of cooking, add the green beans and artichoke hearts. Stir and cook until heated through. Add salt and pepper to taste.
While the veggies are cooking, bring the water or broth to a simmer. Add the polenta and reduce heat to low. Stir to remove any clumps. Stir occasionally and add water as needed. (This takes a lot of liquid. Don't be afraid to add more if it's looking dry.) Once the cornmeal has softened, remove from heat and stir in the spices and goat cheese. Add salt and pepper to taste.
Portion out the polenta into four bowls, and add healthy servings of the veggie mixture. Serve with greens for an extra veggie boost.