French Ratatouille Confit with Herbed Polenta and Tapenade
Roasted confit vegetables in olive oil with thyme and herbs, served over herbed polenta, finished with kalamata tapenade flavours.
- 180 g coarse polenta
- 2 medium aubergines
- 2 medium courgettes
- 2 pieces red peppers
- 1 piece yellow peppers
- 4 large plum tomatoes
- 2 medium red onions
- 6 pieces garlic cloves
- 15 g fresh thyme
- 20 g fresh basil
- 10 g fresh rosemary
- 80 g kalamata olives
- 2 tbsp capers
- 1 tsp anchovy paste
- 120 ml extra virgin olive oil
- 60 g parmesan cheese
- 30 g butter
- 2 tbsp tomato purée
- 2 tbsp balsamic vinegar
- 2 tsp sea salt
- 1 tsp black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 160°C. Cut all vegetables into 2cm chunks, keeping each type separate.
- Step 2
Toss aubergine with salt, leave for 20 minutes, then rinse and pat dry.
- Step 3
Arrange vegetables separately on large baking trays, drizzle each with olive oil and season.
- Step 4
Roast for 45-60 minutes, removing each when tender and lightly caramelised.
- Step 5
Meanwhile, bring 900ml salted water to boil, gradually whisk in polenta.
- Step 6
Reduce heat to low, cook for 25 minutes, stirring frequently until thick and creamy.
- Step 7
Finely chop thyme, rosemary, and half the basil. Stir into polenta with butter and parmesan.
- Step 8
For tapenade, pit olives and pulse in food processor with capers, anchovy paste, and 2 tbsp olive oil.
- Step 9
Heat 2 tbsp olive oil in large pan, sauté sliced garlic until golden, then remove.
- Step 10
Add tomato purée to pan, cook for 1 minute until darkened.
- Step 11
Add roasted vegetables to pan with garlic, remaining thyme, and balsamic vinegar.
- Step 12
Simmer gently for 10 minutes, allowing flavours to meld, season to taste.
- Step 13
Tear remaining basil leaves and stir through ratatouille.
- Step 14
Serve creamy polenta in bowls topped with ratatouille confit.
- Step 15
Finish with dollops of tapenade and extra basil leaves.
- Step 16
Drizzle with best olive oil and serve immediately while hot.
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