Ratatouille with white beans & soft polenta
A dinner for one: 570 kcal with 20 g of protein, 90 g of carbs and 18 g of fat, ready in 45 min.
- 45 min
- Dinner · 1 serving
- Mediterranean
- 570 kcal
Nutrition per serving
570 kcalEnergy: 13% protein, 60% carbs, 27% fat
- 20 gProtein
- 90 gCarbs
- 18 gFat
Fiber 21 gSugar 21 gSodium 530 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Eggplant½ (150 g)
- Zucchini1 (150 g)
- Red bell pepper1 (100 g)
- Onion½ (60 g)
- Chopped tomatoes150 g
- Garlic2 cloves (6 g)
- Olive oil1 tbsp
- White beans, cooked100 g
- Polenta, dry40 g
- Thyme½ tsp
- Basil5 g
Method
- Soften the onion and garlic in most of the oil for 5 minutes.
- Add the eggplant, zucchini and pepper cubes and cook for 8 minutes, stirring now and then.
- Add the tomatoes, beans, thyme and salt, cover and simmer for 20 minutes.
- Meanwhile whisk the polenta into 250 ml boiling salted water and cook on low for 10 minutes, stirring often, then stir in the rest of the oil.
- Serve the ratatouille over the polenta with torn basil.
Make ahead
Cook the ratatouille up to 3 days ahead; make the polenta fresh.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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