Garden Ratatouille with Crispy Rosemary Polenta

Garden Ratatouille with Crispy Rosemary Polenta

Garden Ratatouille with Crispy Rosemary Polenta

Prep Time
10 Minutes
Cook Time
15 Minutes
Ingredients
14
Servings
6
Tender aubergines, courgette and pepper cooked in a rich tomato sauce flavoured with Rosemary, Thyme, Garlic and Oregano, served on crispy pan-fried polenta slices.
Ingredients
  • 3 teaspoon Rosemary

  • 1 1/2 teaspoon Dried Thyme

  • 1/2 teaspoon Garlic Granules

  • 1/2 teaspoon Oregano

  • pinch Sea Salt

  • 1/4 teaspoon Ground Black Pepper

  • 2 tablespoons olive oil, divided

  • 1 aubergine, diced

  • 1 medium courgette, diced

  • 1 green pepper, diced

  • 400 gram tin chopped tomatoes

  • 1/2 teaspoon sugar

  • 1 tablespoons balsamic vinegar

  • 1 roll ready-to-eat polenta, cut into 12 slices

Key Products
Rosemary

Product Information

£ 1.70/unit,18g
Dried Thyme

Product Information

£ 1.70/unit,11g
Garlic Granules

Product Information

£ 1.90/unit,47g
Oregano

Product Information

£ 1.70/unit,7g
Ground Black Pepper

Product Information

£ 2.20/unit,33g

Instructions

  • 1 Mix the Rosemary, Thyme, Garlic Granules, Oregano, Salt and Pepper in a small bowl. Set aside.
  • 2 Heat 1 tbs of the oil in a large non-stick frying pan on a medium-high heat. Add the aubergine and cook for 5 minutes or until softened, stirring occasionally. Add the courgette, pepper, tomatoes, 2½ tsp of the spice mixture and sugar, cook for 8 - 10 minutes, stirring occasionally until the vegetables are tender. Stir in the vinegar.
  • 3 Meanwhile, brush the polenta slices with the remaining olive oil. Sprinkle with the remaining spice mixture, pressing lightly to adhere to both sides. Heat a non-stick frying pan on a medium-high heat. Add the polenta slices, several at a time and cook for 2 minutes on each side, or until lightly browned.
  • 4 Serve the ratatouille over the polenta slices.

Nutritional Information

Typical Values Amount
Energy 134
TotalFat 2.9
SaturatedFat 0.9
Salt 0.6
Carbohydrates 18
Fiber 2.2

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