Ratatouille Vegetables with Corn Polenta

Ingredients

• 600 ml Vegetable Broth
• 150 g instant polenta
• 4 tomatoes
• 1 Zucchini
• 1 eggplant
• 250 g canned chickpeas
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 50 g butter
• nutmeg
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Bring the vegetable broth to a boil, then stir in the polenta and let it thicken over low heat for 15-20 minutes, stirring occasionally. Meanwhile, blanch the tomatoes, cool them, peel, quarter, and dice. Wash, trim, and cube the zucchini and eggplant. Rinse the chickpeas and drain well. Peel and finely chop the onion and garlic, then sauté in hot oil until translucent. Add the zucchini and eggplant and cook briefly.

2. 2.

   Stir in the chickpeas and tomatoes, season with salt and pepper, and simmer for 5 minutes over medium heat. Remove the polenta from the stove, stir in butter, and season with salt, pepper, and nutmeg. Wash, dry, and finely chop basil leaves. Taste the ratatouille again, add basil, and adjust seasoning. Spoon the polenta into bowls, top with the ratatouille, and sprinkle with Parmesan before serving.