Sautéed Spicy Ratatouille with Parmesan Polenta

Sautéed Spicy Ratatouille with Parmesan Polenta


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Have a taste of summer with this bright, fragrant dish that is now a little bit more accessible. Sautéing the ratatouille instead of arranging it in a baking dish is an easier take on this classic French dish. This is so versatile and can be served with grains, pasta, any meat or a side of eggs.

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Chicago, IL

Time needed

20 min preparation + 20 min cooking

Serving Size / Yield

4 servings


  • 1 pound of zucchini, cubed
  • 1 pound of eggplant, cubed
  • 3 Roma tomatoes, cubed
  • 2 red bell peppers, chopped
  • 1 small onion, chopped
  • 2 tablespoons of olive oil
  • 1 tablespoon of tomato paste
  • 1 teaspoon of red chili flakes
  • Salt and pepper, to taste
  • 1 cup of sour cream
  • Roasted pumpkin seeds, to garnish
  • 4 cups of chicken broth
  • 1 cup of polenta
  • ½ cup of parmesan cheese
  • 2 tablespoons of butter
  • 1 tablespoon of garlic, minced
  • Salt and pepper, to taste

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For the ratatouille:
In a large skillet with olive oil, sauté the zucchini, eggplant, peppers, and onion until tender for 10 minutes or until vegetables is tender. Serve on top of polenta with a big dollop of sour cream and a sprinkle of pumpkin seeds.

For the polenta:
As the ratatouille cooks, bring the chicken broth and garlic to a boil in a saucepan. Reduce the heat and slowly pour in the polenta, stirring constantly. When the polenta is well mixed with the broth, stir in butter, salt, and pepper. Let simmer for five minutes or until thick, making sure to stir frequently. Finally, remove from the polenta from heat and add cheese. Serve with ratatouille.

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