Ratatouille with White Beans & Polenta Ratatouille with White Beans & Polenta

Tons of lightly cooked vegetables combine with white beans in this hearty vegetarian dinner recipe. It can also be served over bread, like bruschetta.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

for serving adjustment

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

US

Metric

Note: Recipe directions are for original size.

Nutrition per serving may change if servings are adjusted.

• 5 tablespoons extra-virgin olive oil, divided
• 1 large onion, coarsely chopped
• 1 medium red bell pepper, chopped
• 4 cloves garlic, minced
• 1 small eggplant, cut into 1/2-inch chunks
• 1/2 teaspoon kosher salt, divided
• 2 medium zucchini, halved lengthwise and sliced
• 1 (15 ounce) can no-salt-added white beans, rinsed

• 1 pint cherry or grape tomatoes, halved
• 1/4 cup slivered sun-dried tomatoes
• 1 teaspoon Italian seasoning
• 1 tablespoon capers, rinsed and chopped
• 1/2 teaspoon ground pepper
• 1 16- to 18-ounce tube prepared polenta (see Tip), sliced into 8 rounds
• 1/4 cup toasted pine nuts