Ratatouille with Polenta

Name: Ratatouille with Polenta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1/2 pound small fresh mushrooms, halved; 1 medium sweet red pepper, chopped; 1 small onion, chopped; 4 teaspoons olive oil, divided; 4 cups cubed peeled eggplant; 1 small zucchini, chopped; 1 cup cherry tomatoes; 2 garlic cloves, minced; 1-1/2 teaspoons Italian seasoning; 1/2 teaspoon salt; 1 tube (1 pound) polenta, cut into 1/2-inch slices; Grated Parmesan cheese, optional

4.7

(13)

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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 4

Cost: $6.22 /serving

Author : Taste of Home

In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender., In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired.