Ratatouille vegetable soup with parmesan polenta toast
SERVES 4 PREP + COOK TIME 40 MINUTES
2 tablespoons extra virgin olive oil, plus extra for shallow frying
1 medium (150g) red onion, thinly sliced
2 cloves garlic, crushed
1 medium (300g) eggplant, cut into 2cm pieces 1.5 litres chicken or vegetable stock
400g can cherry tomatoes
285gm jar piquillo peppers, drained and torn 1 large (200g) zucchini, sliced finely
¼ cup flat leaf parsley, chopped
¼ cup (30g) pitted kalamata olives, chopped Basil sprigs, to serve
Chilli flakes, to serve
POLENTA TOAST
1½ cups (375ml) milk
2⁄3 cup (110g) instant polenta
2⁄3 cup (60g) finely grated parmesan, plus extra to serve
1 egg, beaten lightly
1 POLENTA TOAST Place the milk in a small saucepan over medium heat and bring just to a simmer. Gradually sprinkle in the polenta, whisking continuously. Reduce heat to low and cook for 2 minutes or until thickened. Take off the heat and add two-thirds of the parmesan, season with salt and freshly ground black pepper. Set aside to cool slightly. Add the egg and mix to combine, spread into 10cm x 20cm greased and lined loaf pan. Refrigerate for 20 minutes or until set.
2 Meanwhile, heat the oil in a large saucepan over medium heat. Add the eggplant and cook, stirring for 5 minutes or until golden. Add the onion and garlic and cook for a further 3 minutes, or until just starting to colour. Add the stock, tomatoes and peppers and bring to a simmer. Reduce heat to low, cover and cook for 10 minutes, or until the eggplant is tender.
3 To thicken the soup, ladle 1 cup of the soup mixture into a blender and blend until smooth. Return the puree to the soup and stir to combine. 4 Add the zucchini and cook for 2 minutes.
5 Cut the polenta into wedges.
6 In a large non-stick frying pan, heat enough olive oil to shallow fry. Cook polenta wedges until browned on both sides. Drain on paper towel, then sprinkle with remaining parmesan. 7 Serve the soup topped with parsley, olives, basil leaves and chilli flakes.
Soup and polenta suitable to freeze.