- Heat the oil in a large, deep frying pan over medium heat. Add the zucchini, eggplant, capsicum, onion and garlic and cook, stirring, for 3 minutes or until onion softens.
- Reduce heat to low. Add the tomato and tomato paste and cook, uncovered, stirring occasionally, for 15 minutes or until mixture thickens slightly.
- Add the beans and cook for 5 minutes or until beans are bright green and tender crisp. Remove from heat and stir through the basil.
- Divide the polenta/quinoa among serving plates. Top with the vegetable ratatouille and serve immediately.