Ratatouille may be the perfect Summer-to-Fall transition dish. It savors the heartiest of late Summer's vegetables, namely eggplant and zucchini, but offers the warm, slow-cooked comfort you need in cooler weather. It's traditionally prepared as a stew on the stove top, but this simple recipe roasts the vegetables in the oven along with bell peppers and plum tomatoes, then serves them over polenta.
The recipe calls for fresh shucked corn stirred into creamy polenta, but since corn is on its way out of the farmers market, I left it out and opted for oven-baked polenta instead. Also, I subbed in Greek yogurt for the ricotta, just because I thought it would be interesting, and it was. Ease into Autumn with this easy recipe after the break:
Though the recipe says it serves two as a main dish, I found it yielded even more: about four servings depending on how hungry everyone is.
Ingredients 2 small eggplants Directions Serves 2 as a main course or 4 as a side.
Fresh Corn Polenta With Roasted Ratatouille and Ricotta
2 small zucchini
2 small red bell peppers
2 large whole rosemary branches
4 tablespoons plus 1 teaspoon extra-virgin olive oil
salt and pepper to taste
1 pint cherry tomatoes
2 cloves unpeeled garlic
1 bay leaf
3/4 teaspoon salt
1 cup polenta
1 1/2 cups fresh corn kernels (sliced from 2 ears shucked corn)
2 small eggplants
Serves 2 as a main course or 4 as a side.