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: