Simple Ratatouille and polenta

This is an easy French vegetable stew that I never get tired of eating.

4 tablespoons of olive oil
1 medium eggplant, peeled and cubed
1 pound of zucchini/squash, cut into cubes
1 cup of diced onions
1 red bell pepper, diced
3 garlic cloves
1 1/2 cups chopped seeded fresh tomatoes (or canned whole stewed tomatoes)
fresh thyme
1 bay leaf
salt and pepper
fresh basil

In a hot skillet, mix together olive oil, eggplant, zucchini/squash and sautee, until tender, 10 to 12 minutes. Reduce heat to medium and add the onions and bell peppers. Cook another 10 minutes. Next add the tomatoes and garlic. Throw in your seasoning of salt, pepper, thyme, bay leaf. Reduce heat to medium low and let simmer for another 15 to 20 minutes. When almost ready to serve, add 1/4 cup chopped fresh basil.

Now for the soft polenta:

Melt in a saucepan over medium heat

3 tablespoons of butter

Add 1/2 cup chopped onions.

Add 3 cups of water and bring to a boil

In a separate bowl, mix together one cup of cornmeal (polenta) with one cup of water.

Gradually stir the bowl of polenta and water into the water in the saucepan. Reduce heat to low and stir regularly for about 25 minutes to prevent it from becoming lumpy.

When just about to serve, add salt and sprinkle 1/2 parmesan cheese. What I do is scoop the polenta into a bowl or plate, let form for a few seconds, then scoop the Ratatouille onto the polenta and top with some parmesan. You can serve this dinner with some grilled Italian sausages and impress any dinner guests with the hearty gourmet taste!