Roast tomatoes and aubergines with polenta, cheese and sourdough
- August 2019
- Serves 4 as a main or 6-8 as a sharing starter
- Hands-on time 20 min, oven time 1½ hours
Creamy, cheesy polenta is the perfect base for a chunky, rich, roasted ratatouille made with aubergines and sweet tomatoes.
Gill says: “My recipe calls for the best tomatoes you can find – try to hunt down heritage varieties. The roasting accentuates their sweetness and character, which is a match made in heaven for aubergine, garlic and capers.”
- Vegetarian recipes
- 14.5g (5.5g saturated)
- 41g (6.5g sugars)
A lighter, juicy red such as bardolino or a simple rhône cuts it here. A rich rosé would suit too – not too cold.
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