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Category: Dinner , Vegetarian

27 12 2018

Creamy and delicious, this is a great summer dish. You can also top it with some crispy Pams Finest Prosciutto Crudo or serve alongside barbecued lamb!
Ready in: 40 mins

  • 3 tablespoons Pams Pure Olive Oil
  • 1 large eggplant, cut into chunks
  • 1 red capsicum, chopped
  • 2 cloves garlic, sliced
  • ½ red onion, finely chopped
  • 400g Pams Diced Tomatoes
  • 4 drops Pams Finest Italian Herb Extract
  • 6 corn cobs
  • 25g Pams Butter
  • ¼ cup small basil leaves


  1. Heat a little oil in a large frying pan and over a medium heat cook the eggplant, capsicum and onion for 10 minutes.
  2. Add the garlic to the pan and cook for a further minute before adding the tomatoes and 4 drops of Italian herb extract. Season with sea salt and cover and cook for 15 minutes until the vegetables are tender.
  3. While the vegetables are cooking use a large cook’s knife and cut the kernels from the corn and place in a saucepan.
  4. Cover with a small amount of water and simmer for 10 minutes.
  5. Remove from the heat and puree in a blender until almost smooth.
  6. Return the corn the pan to the heat and stir over a low heat until the corn forms a thick almost porridge like consistency.
  7. Stir through the butter and season with salt and freshly ground black pepper.
  8. Serve the polenta topped with the ratatouille, sprinkle with basil leaves and freshly ground black pepper.

Makes 4 Servings

Mexican Corn Cobs

Jazz up your corn cobs with this tasty yet simple Mexican inspired twist! The corn husks are purely for decoration, so they can be removed if you prefer.