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
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

£ 1.69/unit,18g
Dried Thyme

Product Information

£ 1.69/unit,11g
Garlic Granules

Product Information

£ 1.80/unit,47g
Oregano

Product Information

£ 1.69/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.
X