Ratatouille with Polenta Rounds
Prep Time: 25 min
Cook Time: 35 min
Ingredients
- ✓ 1 tablespoon olive oil
- ✓ ½ large eggplant, chopped
- ✓ 2 large zucchini, sliced
- ✓ 1 large onion, chopped
- ✓ 1 green bell pepper, diced, or more to taste
- ✓ ½ cup cherry tomatoes, or as desired
- ✓ 2 tablespoons pitted kalamata olives
- ✓ 4 cloves garlic, chopped
- ✓ 2 tablespoons Burgundy wine
- ✓ 2 tablespoons dried basil
- ✓ 1 teaspoon dried thyme
- ✓ 1 teaspoon dried oregano
- ✓ salt and ground black pepper to taste
- ✓ 1 (16 ounce) tube prepared polenta, cut into 1/2-inch thick slices
- ✓ 1 pound fresh mozzarella cheese, sliced into 1/2-inch thick rounds