Recipe: Ratatouille with PolentaDescription: A hearty French vegetable stew served with creamy polenta, perfect for a comforting meal.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 2 tablespoon olive oil, 1 piece bell pepper, 1 piece carrot, 400 g canned diced tomatoes, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 piece zucchini, 1 piece eggplant, 1 cup polenta, 2 tablespoon butter, 0.5 teaspoon salt, 0.5 teaspoon black pepperInstructions: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced bell pepper, 1 diced carrot, and sauté until softened, about 5 minutes. Stir in 1 can of diced tomatoes (400 g), 1 teaspoon of dried basil, 1 teaspoon of dried oregano, and season with salt and black pepper to taste. Bring to a simmer. Add 1 diced zucchini and 1 diced eggplant to the pot, cover, and let it simmer on low for 20 minutes until the vegetables are tender. While the ratatouille is cooking, prepare the polenta. In a separate pot, bring 4 cups of water to a boil. Gradually whisk in 1 cup of polenta, reduce heat to low, and cook while stirring frequently for about 15 minutes until thick and creamy. Stir in 2 tablespoons of butter and season with salt to taste in the polenta. Serve the ratatouille over the polenta, garnished with fresh herbs if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: French, stew, vegetarian, vegan, gluten-freeThis Ratatouille with Polenta recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.