Slow-Cooked Ratatouille Over Goat Cheese Polenta

Name: Slow-Cooked Ratatouille Over Goat Cheese Polenta
Prep time: 1 d 21 h
Cook time: 1 d 21 h
Total time: 1 d 21 h
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 794 grams whole peeled tomatoes; 2 teaspoons coarse salt; 2 larges eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups); 59 milliliters all-purpose flour; 237 milliliters coarsely chopped fresh basil leaves; 1 Tbsp finely chopped fresh thyme leaves; 3 Tbsps finely chopped garlic; 118 milliliters ounces fresh goat cheese (about; 355 milliliters polenta or coarse-ground cornmeal (not instant); 1 liters low-sodium vegetable or chicken stock; 113 grams 1/2 cup packed freshly grated Parmigiano-Reggiano (about; 10 grinds black pepper; 2 red bell peppers, cut into 1/2-inch pieces (about 3 cups); 828 milliliters small to medium red onions, halved and thinly sliced (about; 59 milliliters tomato paste; 1 sticks unsalted butter; 3 mediums zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups)

You can never have too many main course recipes, so give Slow-Cooked Ratatouille Over Goat Cheese Polentan a try. This recipe serves 8. One portion of this dish contains approximately 19g of protein, 16g of fat, and a total of 400 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 hours. Head to the store and pick up flour, grinds pepper, tomato paste, and a few other things to make it today. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert.

Instructions

Make the Ratatouille

Grease the slow cooker with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Slow Cooker

Place the eggplant and zucchini in a large colander and toss well with 3 tablespoons of the salt; let sit for about 45 minutes. Rinse well to remove the salt, then dry well, gently squeezing out excess water with a kitchen towel.

Ingredients you will need

Eggplant

Zucchini

Water

Salt

Equipment you will use

Kitchen Towels

Colander

Add to the greased slow cooker.

Equipment you will use

Slow Cooker

Heat 2 tablespoons of the butter in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the onions, bell peppers, and garlic and sauté until the vegetables are softened, about 8 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Butter

Garlic

Onion

Equipment you will use

Frying Pan

Transfer to the slow cooker. Reduce the heat to medium and add the remaining 1 tablespoon of butter. As soon as it melts, add the flour and tomato paste, and cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to medium high and add the tomatoes with their juices, thyme, and pepper. Cook, crushing the tomatoes a bit with a wooden spoon, until thickened and smooth, about 6 minutes.

Ingredients you will need

Tomato Paste

Tomato

Butter

Pepper

All Purpose Flour

Thyme

Equipment you will use

Wooden Spoon

Slow Cooker

Mix with the vegetables in the slow cooker. Cover the slow cooker and cook on low until the vegetables are tender, 4 to 5 hours. Uncover and remove from the heat; immediately stir in the cheese and basil.

Ingredients you will need

Vegetable

Cheese

Basil

Equipment you will use

Slow Cooker

Make the polenta

Ingredients you will need

Polenta

While the ratatouille is cooking, add the stock and salt to a medium, heavy saucepan and bring to a boil over medium-high heat. Once boiling, gradually whisk in the cornmeal. Reduce the heat to low, and cook, stirring every 3 minutes, until creamy and thickened, 30 to 35 minutes.

Ingredients you will need

Cornmeal

Stock