Ingredients
1/2 pound small fresh mushrooms, halved1 medium sweet red pepper, chopped1 small onion, chopped4 teaspoons olive oil, divided4 cups cubed peeled eggplant1 small zucchini, chopped1 cup cherry tomatoes2 garlic cloves, minced1-1/2 teaspoons Italian seasoning1/2 teaspoon salt1 tube (1 pound) polenta, cut into 1/2-inch slicesGrated Parmesan cheese, optional
Preparation
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.
