This is a straightforward recipe for a delicious, hearty cabbage soup.
| Prep Time: | 25 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- ½ large eggplant, chopped
- 2 large zucchini, sliced
- 1 large onion, chopped
- 1 green bell pepper, diced, or more to taste
- ½ cup cherry tomatoes, or as desired
- 2 tablespoons pitted kalamata olives
- 4 cloves garlic, chopped
- 2 tablespoons Burgundy wine
- 2 tablespoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 1 (16 ounce) tube prepared polenta, cut into 1/2-inch thick slices
- 1 pound fresh mozzarella cheese, sliced into 1/2-inch thick rounds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
- Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
- Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.
Nutrition Facts
| Calories | 361 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 5 g |
| Protein | 18 g |
| Saturated Fat | 11 g |
| Sodium | 432 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
I made this following the ingredients as written. I only omitted kalamata olives. I found it very flavorful! The leftovers were even better the next day! I will definitely make it again,especially in the summer when I can get my hands on fresh zucchini and tomatoes!
Made the polenta (which was the first time I made it). It was pretty bad good ! Veggies are always a favorite !
I think this will be one of my favorite veggie dishes! I admit I tweaked it quite a bit, but having the basic recipe is a great help! =)
This is not a recipe I would make again without adjusting the spices and leaving the olives out. I love kalamata olives and cook with them frequently they were an off flavor in this dish for me. The spices were over powering, it would have been nice to taste the vegetables. This could be a great recipe if these changes were made. I knew going into this it was way too much oregano, thyme, and basil but I am a believer making a recipe as written first.