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Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 medium bell pepper, coarsely chopped (1 cup)
  • 1 small unpeeled eggplant (1 pound), diced (2 cups)
  • 1 medium zucchini, diced (1 cup)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
  • 1 tube (16 ounces) refrigerated plain polenta (or any flavor)
  • 2 tablespoons shredded Parmesan cheese
  • 3/4 cup finely shredded mozzarella cheese (3 ounces)

Instructions

  1. Heat oven to 375F.
  2. Heat  olive oil over medium-high heat in a large, heavy skillet. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender.
  3. Stir in tomatoes, breaking up with spoon; reduce heat to low. Add  salt, basil, oregano and pepper. Cook 3 minutes, stirring occasionally.
  4. Spray rectangular baking dish, 11 x 7 x 1 1/2 inches, with vegetable cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
  5. Cover and bake 30 minutes. Sprinkle with mozzarella cheese. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

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The recipe was originally published as Baked Polenta with Ratatouille on Relish.com

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