Ingredients
3 teaspoon Schwartz Rosemary ,
Garden Ratatouille with Crispy Rosemary Polenta
1 1/2 teaspoon Schwartz Thyme ,
1/2 teaspoon Schwartz Garlic Granules ,
1/2 teaspoon Schwartz Oregano ,
Pinch Schwartz Sea Salt ,
1/4 teaspoon Schwartz Ground Black Pepper ,
2 tablespoons olive oil, divided
1 aubergine, diced
1 medium courgette, diced
1 green pepper, diced
400 gram tin chopped tomatoes
1/2 teaspoon sugar
1 tablespoons balsamic vinegar
1 roll ready-to-eat polenta, cut into 12 slices
Preparation
10 mins Prep Time15 mins Cook Time
Mix the Rosemary, Thyme, Garlic Granules, Oregano, Salt and Pepper in a small bowl. Set aside.
Heat 1 tbs of the oil in a large non-stick frying pan on a medium-high heat. Add the aubergine and cook for 5 minutes or until softened, stirring occasionally. Add the courgette, pepper, tomatoes, 2½ tsp of the spice mixture and sugar, cook for 8 - 10 minutes, stirring occasionally until the vegetables are tender. Stir in the vinegar.
Meanwhile, brush the polenta slices with the remaining olive oil. Sprinkle with the remaining spice mixture, pressing lightly to adhere to both sides. Heat a non-stick frying pan on a medium-high heat. Add the polenta slices, several at a time and cook for 2 minutes on each side, or until lightly browned.
Serve the ratatouille over the polenta slices.