Vegan Ratatouille with Herbed Polenta

Ratatouille

• 3 tbsp Olive oil
• 3 cloves Garlic
• 350 g Aubergine
• 300 g Courgette
• 1 large Red pepper
• 500 g Tomato, ripe
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper

Herbed polenta

• 180 g Polenta
• 750 ml Water
• ¾ tsp Fine sea salt
• 1 ½ tbsp Olive oil
• 15 g Fresh basil
• 15 g Fresh parsley
• ¼ tsp Black pepper

1. Prepare the vegetables: cut the aubergine and courgette into bite-size chunks, and cut the red pepper into similar pieces. Finely slice the garlic. Roughly chop the tomatoes.
2. Heat the olive oil in a large pot over medium heat. Add the garlic and cook for 30 to 60 seconds until fragrant, then add the aubergine, courgette and red pepper with the salt and pepper. Cook, stirring often, for 8 to 10 minutes until the vegetables start to soften and take on a little colour.
3. Stir in the tomatoes, bring to a gentle simmer, then reduce the heat to low. Cover and cook for 20 minutes, stirring occasionally, until the ratatouille is thick, glossy and the vegetables are tender but not collapsing. Taste and adjust seasoning if needed.
4. While the ratatouille simmers, bring the water to the boil in a saucepan and stir in the salt. Slowly rain in the polenta while whisking, then reduce to low and cook for 8 to 12 minutes, stirring often, until thick and creamy. Stir in the olive oil and black pepper.
5. Finely chop the fresh basil and fresh parsley, then stir them through the polenta. Spoon the polenta into bowls and top with the ratatouille. Rest for 1 to 2 minutes so the polenta settles, then serve hot.

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