ratatouille with polenta rounds

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1/2 large eggplant, chopped
• 2 large zucchini, sliced
• 1 large onion, chopped
• 1 green bell pepper, diced, or more to taste
• 1/2 cup cherry tomatoes, or as desired
• 2 tablespoons pitted kalamata olives
• 4 cloves garlic, chopped
• 2 tablespoons burgundy
• 2 tablespoons dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 (16 ounce) tube prepared polenta, cut into 1/2-inch thick slices
• 1 pound fresh mozzarella cheese, sliced into 1/2-inch thick rounds

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease a large baking dish.
• heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. stir in , basil, thyme, and oregano; season with salt and black pepper. bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
• pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
• bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.