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.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.