Roasted eggplant ratatouille

Name: Roasted eggplant ratatouille
Cook time: 30 min
Yield: 4

with chickpeas and creamy polenta

Ready in around 30 mins

RECIPE FACT:

A traditional Provencal dish of mixed vegetables originating from Nice, France.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO ROAST THE VEGETABLES:

Place the chickpeas into a sieve, rinse under cold running water and drain well. Cut the eggplants into 1 cm cubes. Slice the courgettes in half lengthways and then into 1 cm slices. Place into a baking dish, drizzle generously with oil and season with salt. Place in the oven and bake for 20-25 mins or until the eggplant is soft and starting to caramelise around the edges. Remove the basil leaves from their stalks and set aside.
2. TO FINISH THE RATATOUILLE:

Remove the vegetables from the oven, add the chickpeas and pour in the tomato passata to the baking dish. Stir to combine and place back in the oven to cook for a further 4-5 mins.
3. TO COOK THE CREAMY POLENTA:

Place the creamy sauce into a pot and bring up to the boil over a high heat. Once boiling turn the heat to low and whisk in the polenta. Reduce to a low heat and cook for 4-5 mins (add a little water to loosen to your liking if too thick). Remove from the heat, add a generous knob of butter and season well with salt and pepper.
TO SERVE:

Spoon creamy polenta into bowls. Top with roasted eggplant ratatouille. Sprinkle over vegetarian Parmesan cheese. Tear the basil leaves and sprinkle over the top.