Ratatouille Polenta Bake

 

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

1/4

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)

1/4

cup chopped fresh parsley

• 1 Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. 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. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
• 2 Spray rectangular baking dish, 11x7x1 1/2 inches, with 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.
• 3 Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.