Ratatouille
Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Ratatouille
Ratatouille with White Beans Polenta
Ingredients
- 5 tablespoons extra-virgin olive oil, divided
- 1 large onion, coarsely chopped
- 1 medium red bell pepper, chopped
- 4 cloves garlic, minced
- 1 small eggplant, cut into 1/2-inch chunks
- ½ teaspoon kosher salt, divided
- 2 medium zucchini, halved lengthwise and sliced
- 1 (15 ounce) can no-salt-added white beans, rinsed
- 1 pint cherry or grape tomatoes, halved
- ¼ cup slivered sun-dried tomatoes
- 1 teaspoon Italian seasoning
- 1 tablespoon capers, rinsed and chopped
- ½ teaspoon ground pepper
- 1 16- to 18-ounce tube prepared polenta (see Tip), sliced into 8 rounds
- ¼ cup toasted pine nuts
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