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.

Cook Time:
40 mins
Total Time:
40 mins
4 servings


  • 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

  • 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


  1. Heat 1 tablespoon oil in a large pot over medium heat. Add onion and bell peppers, sprinkle with 1/8 teaspoon salt; cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes. Add garlic and; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.

  2. Add 1 tablespoon oil to the pot. Add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring frequently, until browned in places, 4 to 6 minutes. Transfer to the bowl with the vegetables.

  3. Add another 2 tablespoons oil to the pot. Add zucchini, sprinkle with the remaining 1/8 teaspoon salt and cook, stirring frequently, until browned in places, 3 to 5 minutes. Add beans, cherry (or grape) tomatoes, sun-dried tomatoes, Italian seasoning, pepper and the reserved vegetables; stir to combine. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.

  4. Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add polenta rounds and cook until golden brown on the bottom, about 5 minutes. Turn each slice and cook until browned on the second side, about 5 minutes more.

  5. Stir capers into the ratatouille. Serve the polenta and the ratatouille topped with pine nuts.


Tips: Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket.

Nutrition Facts (per serving)

458 Calories
25g Fat
50g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 2 cups ratatouille & 2 polenta rounds each
Calories 458
% Daily Value *
Total Carbohydrate 50g 18%
Dietary Fiber 10g 36%
Total Sugars 13g
Protein 12g 23%
Total Fat 25g 32%
Saturated Fat 3g 15%
Vitamin A 1767IU 35%
Vitamin C 72mg 80%
Folate 69mcg 17%
Sodium 598mg 26%
Calcium 76mg 6%
Iron 3mg 16%
Magnesium 108mg 26%
Potassium 920mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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