How To Cook Ratatouille With Beans And Polenta - Recipe

Author: Karen Lennox Time for reading: ~1 minutes Last Updated: August 08, 2022

In this article, learn more about How To Cook Ratatouille With Beans And Polenta - Recipe. Learn how to cook "Ratatouille with beans and polenta". Delicious recipe..

The ratatouille recipe is not unknown, but it can always be enriched. This is exactly what we offer you here - diversify the dish with a little more flavor.

Required products :

5 tablespoons extra virgin olive oil
1 large onion
1 red pepper
4 cloves garlic
1 eggplant
1/2 teaspoon salt
2 zucchini
1 can of white beans (400 grams)
400 grams of cherry tomatoes
1/4 tea cup dried tomatoes
1 teaspoon Italian spice
1 teaspoon capers
1/2 teaspoon ground black pepper
8 slices of polenta
1/4 tea cup cedar nuts

Method of preparation :

In a deep frying pan, heated to medium heat, put 1 tablespoon of olive oil. Finely chop the onion and pepper and fry them, salt with 1 teaspoon of salt. Stew until the vegetables are soft. Add the crushed garlic cloves and after a minute pour the vegetables into a bowl.

Cut the eggplant into small pieces and fry it in 1 tablespoon of olive oil, along with 1/4 teaspoon of salt and cook until browned - between 4 and 6 minutes. Transfer to the bowl with the remaining vegetables.

Add 2 more tablespoons of olive oil to the pan and fry the zucchini, cut into circles and then in halves. Salt them with a pinch of salt. After 5 minutes, add the squeezed canned beans, Italian spices, dried and cherry tomatoes. Add the remaining vegetables from the bowl and leave on a low heat for 8-10 minutes, until all the products combine their taste and aroma.

Meanwhile, cut the polenta into pieces and heat 1 tablespoon of olive oil in a non-stick pan. Put it on and bake for 5 minutes on each side until browned.

Add the capers to your ratatouille and remove from the heat. Serve with polenta and some pine nuts.

Have a good time!

How To Cook Ratatouille With Beans And Polenta - Recipe

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