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Ingredients
Ratatouille with Polenta
For the polenta, boil the vegetable broth, sprinkle with polenta while stirring, and allow to soak at low heat for 15-20 minutes, stirring occasionally.
For the ratatouille, blanch the tomatoes, take off from the water, peel, cut into quarters and cut into cubes. Rinse, trim and cut the summer squash and eggplant into small cubes. Rinse the chickpeas and drain well. Peel the onion and garlic, and chop finely.
For the ratatouille, heat oil in a pan and saute the onion and garlic in it until soft. Add the summer squash and eggplant, and saute briefly.
Add the chickpeas and tomatoes, mix, and season with salt and pepper. Let simmer for 5 minutes over medium heat.
Draw the polenta from the heat, stir in the butter and season with salt, pepper and nutmeg.
Rinse the basil, shake dry and finely chop the leaves. Add the basil to the ratatouille.
Spread the polenta in a dish, arrange the ratatouille on top and serve sprinkled with Parmesan.
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |