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.

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• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 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 ½-inch chunks
• ½ 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
• ¼ cup slivered sun-dried tomatoes
• 1 teaspoon Italian seasoning
• 1 tablespoon capers, rinsed and chopped
• ½ teaspoon ground pepper
• 1 16- to 18-ounce tube prepared polenta (see Tip), sliced into 8 rounds
• ¼ cup toasted pine nuts