Slow-Cooked Ratatouille Over Goat Cheese Polenta

Ingredients

• Cooking spray
• 2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups)
• 3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups)
• 3 tablespoons coarse salt
• 3 tablespoons unsalted butter, divided
• 2 small to medium red onions, halved and thinly sliced (about 3 1/2 cups)
• 2 red bell peppers, cut into 1/2-inch pieces (about 3 cups)
• 3 tablespoons finely chopped garlic
• 1/4 cup all-purpose flour
• 1/4 cup tomato paste
• One 28-ounce can whole peeled tomatoes
• 1 tablespoon finely chopped fresh thyme leaves
• 10 grinds black pepper
• 1/2 cup packed freshly grated Parmigiano-Reggiano (about 1/4 pound)
• 1 cup coarsely chopped fresh basil leaves
• 6 cups low-sodium vegetable or chicken stock
• 1 1/2 teaspoons coarse salt
• 1 1/2 cups polenta or coarse-ground cornmeal (not instant)
• 1/2 stick unsalted butter
• 4 ounces fresh goat cheese (about 1/2 cup)
• 10 grinds black pepper

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 15 of 16 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 15 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chicken	100g cooked	165
Vegetable	1 tbsp (14g)	120
Goat Cheese	1 oz (28g)	103
Butter	1 tbsp (14g)	102
Red Onion	1 medium (110g)	44
Eggplant	1 cup cubed (82g)	35
Red Bell Pepper	1 medium (119g)	31
Tomato	1 medium (123g)	22
Cucumber	1/2 cup sliced (52g)	16
Black Pepper	1 tsp ground (2.3g)	6
Garlic	1 clove (3g)	4
Thyme	1 tsp dried (1.4g)	4
Basil	5 leaves fresh (2.5g)	1
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.