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.
Mix the Rosemary, Thyme, Garlic Granules, Oregano, Salt and Pepper in a small bowl. Set aside.
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.
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.
Serve the ratatouille over the polenta slices.