Recipe: Ratatouille with Parmesan Polenta

RATATOUILLE WITH PARMESAN POLENTA
"Long before I ever visited Provence, I had simmered many batches of the region's most famous vegetable dish, ratatouille. I had learned to make it by following recipes in French cookbooks. Over the years I have simplified the method, but the end result still closely resembles the ratatouilles I savored almost every day while traveling in Provence. If time is short, you can skip the polenta and serve the dish with rice or couscous."


FOR THE RATATOUILLE:
2 1/2 tablespoons olive oil, divided use
1 large onion, quartered and thinly sliced
1 large eggplant (1 1/2 pounds), peeled and cut into 3/4-inch cubes
1 teaspoon salt, divided use
1 large green bell pepper, thinly sliced
2 cloves garlic, minced
2 cups canned crushed tomatoes
1 medium zucchini, cut into 1/2-inch dice
2 tablespoons chopped fresh parsley
1 tablespoon tomato paste
2 teaspoons red wine vinegar
1 tablespoon chopped fresh basil, or 1 teaspoon dried
Freshly ground black pepper

FOR THE PARMESAN POLENTA:
1 cup yellow cornmeal
2 1/2 cups water, divided use
1 1/2 cups rich vegetable broth or canned broth
1/3 cup grated Parmesan cheese
1 to 2 teaspoons butter
1/4 teaspoon salt

MAKE THE RATATOUILLE:
In a large Dutch oven over medium-high heat, warm 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until softened, about 6 minutes.

Add the remaining 1 1/2 tablespoons olive oil, the eggplant, and 1/2 teaspoon of the salt and cook, stirring often, for 3 minutes.

Add the bell pepper and garlic and cook, stirring often, until the eggplant begins to soften. 6 to 7 minutes.

Stir in the tomatoes and zucchini. Reduce the heat, cover partially, and simmer, stirring often, for 10 minutes.

Stir in the parsley, tomato paste, vinegar, basil, remaining 1/2 teaspoon salt, and pepper to taste. Simmer, uncovered, for 3 minutes. Remove from the heat, cover, and keep warm.

TO MAKE THE POLENTA:
In a small bowl, mix the cornmeal and 1 1/2 cups of the water.

In a medium saucepan, combine the broth and the remaining 1 cup water; bring to a boil. Slowly add the cornmeal mixture, stirring until blended. Bring to a simmer, reduce the heat to low, and simmer, partially covered, stirring occasionally, until the polenta has thickened, 10 to 12 minutes. Remove from the heat.

Stir in the Parmesan cheese, butter, and salt and stir until the butter is melted. Serve warm with the ratatouille.

Makes 6-8 servings
Source: The Big Book Of Vegetarian by Kathy Farrell-Kingsley

Book cover recipe: Vegetable Pot Pie