The Security Council on a Plate

Ingredients

• 250 g polenta
• 1 liter vegetable stock
• 4 tbsp grated Parmesan cheese
• 2 tbsp butter
• 2 zucchinis
• 2 eggplants
• 2 red bell peppers
• 1 yellow bell pepper
• 2 red onions
• 4 cloves garlic
• 6 tomatoes
• 4 tbsp olive oil
• 4 eggs
• 1 tsp dried thyme
• 1 tsp dried oregano
• salt and pepper to taste

Method

1. Bring the stock to a boil. Gradually add the polenta while stirring and cook over low heat until thick (about 10 minutes). Stir in butter and Parmesan. Spread on a baking tray to 2 cm thickness and let cool completely.
2. Cut the cooled polenta into five long, rectangular sticks. Fry them on all sides in a skillet with some olive oil until golden brown.
3. Dice zucchini, eggplant, peppers, onions, and tomatoes. Finely chop the garlic.
4. Heat 2 tbsp olive oil in a large pan. Sauté onion and garlic. Add the remaining vegetables, cook for 5 minutes. Add thyme, oregano, salt, and pepper. Let simmer on low heat for 25 minutes to make ratatouille.
5. Boil the eggs for 8 minutes until hard. Cool under cold water, peel, and halve.
6. On four large round plates, arrange a circle of ratatouille in the center.
7. Place the five polenta sticks as a pentagon around the ratatouille, as if they are the seats.
8. Place a halved egg yolk on each polenta stick as a 'veto button'. Serve immediately.

Serving notes

• Serve on large, round white plates for a formal look.
• Optionally garnish with extra Parmesan over the ratatouille.