Bowl me over

Ratatouille vegetable soup with parmesan polenta toast

SERVES 4

2 Tbsp extra virgin olive oil, plus extra for shallow frying

1 medium eggplant, cut into 2cm pieces

1 medium red onion, thinly sliced

2 cloves garlic, crushed

1.5 litres chicken or vegetable stock

400g can cherry tomatoes

285g jar piquillo peppers, drained and torn (see Tips)

1 large courgette, sliced finely (see Tips)

¼ cup flat-leaf parsley, chopped

¼ cup pitted Kalamata olives, chopped

Basil sprigs, to serve

Chilli flakes, to serve

POLENTA TOAST

1½ cups milk

⅔ cup instant polenta

⅔ cup finely grated parmesan, plus extra to serve

1 egg, beaten lightly

For the Polenta Toast, place the milk in a small saucepan over medium heat and bring just to a simmer. Gradually