Welcome to 31 Days of Summer Mediterranean Recipes – our new blog series! Over the next month, we’ll be sharing Mediterranean No Grain, Standard and Vegan option recipes to help you on your M3 journey or simply to eat clean!

1 small eggplant, coarsely chopped
1/2 red capsicum, diced
200g diced tomatoes
6-8 basil leaves
2 tsp olive oil
Salt and pepper

85g Polenta
2 1/2 cups water
40g vegan parmesan cheese, finely grated

Heat oil in a large frying pan, place tomatoes in, add eggplant, capsicum, allow to cook until tender, stirring occasionally. Simmer for another 3-5 minutes uncovered until the mixture thickens slightly. Season with salt and pepper.

For cheesy polenta: in a saucepan, combine polenta and water. Bring to the boil, stirring occasionally. Reduce heat, cover the pan, cook for 10 minutes until polenta thickens. Remove from heat, stir in cheese and season with salt if required. Allow to stand for 5 minutes.

Serve polenta with ratatouille.

Serves 2