Fast cuisine
Ratatouille with polenta
Ratatouille with polenta is exactly the kind of vegetable dish that doesn't taste like sacrifice. The braised vegetables add depth, the polenta provides calm on the plate and together it becomes a very harmonious meal.
Timing
- Preparation: 15 minutes
- Pan and pot: 20 minutes
- Total: approx. 35 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 425 kcal
- Protein
- ≈ 9.8 g
- Carbohydrates
- ≈ 54.4 g
- Fat
- ≈ 15.7 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 1 eggplant · ≈ 300.0 g
- 1 zucchini · ≈ 250.0 g
- 2 peppers · ≈ 300.0 g
- 1 onion · ≈ 100.0 g
- 2 cloves of garlic · ≈ 6.0 g
- 2 tbsp olive oil · ≈ 27.3 g
- 1 tbsp tomato paste · ≈ 15.0 g
- 250g polenta · ≈ 250 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 eggplant
- 1 zucchini
- 2 peppers
- 1 onion
- 2 cloves of garlic
- 2 tbsp olive oil
- 1 can of diced tomatoes (400 g)
- 1 tbsp tomato paste
- 250g polenta
- 750 ml vegetable broth
- 30g butter
- 30g grated Parmesan, optional
- Salt
- pepper
- 1 tsp Herbs de Provence
Instructions
- Cut the eggplant, zucchini, peppers, onion and garlic into pieces.
- Heat olive oil in a large pan and briefly sauté onion and garlic.
- Add the eggplant, peppers and zucchini and fry for 6-8 minutes.
- Stir in the tomato paste, chopped tomatoes and herbs de Provence and let everything simmer for 15 minutes.
- For the polenta, bring the broth to the boil, pour in the polenta and cook for 4-5 minutes while stirring.
- Stir in butter and optionally Parmesan.
- Season the ratatouille with salt and pepper and serve with the polenta.
