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Photo of Ratatouille with polenta by WW

Ratatouille with polenta


Meal Items

oil spray

1 x 3 second spray(s)


½ medium, , finely chopped


1 clove(s), , crushed

fresh basil

2 tsp, , finely chopped


100 g, , cubed


¼ small, , cubed

Green capsicum

¼ medium, , deseeded, cubed

whole tomato canned in tomato juice

200 g, , chopped

Maggi Stock Cubes, Chicken

individual, , (vegetable), dissolved in 1/4 cup hot water

tomato paste

1 tbs

Polenta, boiled

1 cup(s)


Heat a non-stick frying pan over medium-high heat. Spray with oil. Add onion, garlic and herbs. Cook, stirring for 5 minutes or until onions are tender. Add zucchini, eggplant and capsicum and cook for a further 3 minutes. Pour in tomatoes, stock and tomato paste and bring to the boil. Reduce heat to low and simmer for 20 minutes or until vegetables are tender. Taste to season with salt and pepper. Serve over polenta.