Healthy Recipes Ingredient Vegetable Eggplant Ratatouille with White Beans & Polenta 5.0 (4) 4 Reviews 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 Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 40 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Nutrition Profile: Diabetes-Friendly Dairy-Free Healthy Aging Healthy Immunity Low-Sodium High Blood Pressure Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 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 Directions 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. 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. 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. 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. Stir capers into the ratatouille. Serve the polenta and the ratatouille topped with pine nuts. Tips Tips: Look for convenient tubes of precooked polenta in the pasta aisle or near refrigerated tofu at the supermarket. Originally appeared: EatingWell Magazine, November/December 2016 Save Rate Print Nutrition Facts (per serving) 458 Calories 25g Fat 50g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.