Ratatouille Polenta Bake

Please pass the polenta. Love the loads of veggie topping! (from eatbetteramerica) Ingredients: 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 Directions: 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. Prep Time:25 min Start to Finish:1 hr 15 min makes:6 servings Nutritional Information 1 Serving: Calories 260 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 3 g); Cholesterol 10 mg; Sodium 830 mg; Total Carbohydrate 45 g (Dietary Fiber 6 g); Protein 10 g % Daily Value*: Vitamin A 18 %; Vitamin C 26 %; Calcium 24 %; Iron 16 % Exchanges: 2 Starch; 3 Vegetable; 1/2 Fat *% Daily Values are based on a 2,000 calorie diet

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