Ratatouille Polenta Bake

I really love this recipe. And if you can find cheap polenta (it's the cheapest for me at Trader Joe's), then it's even better! My cousin made this dish for her family and all of her 5 kids ate it and loved it. The topping takes like a pizza topping. My cousin suggested adding sausage to the top mixture as well.

This recipe comes from Eat Better America website.

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 fresh chopped parsley

1. Heat oven to 375*F. Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Cook onion and bell pepper in skillet 2 mins, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3-4 mins, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking them up with spoon; reduce heat to low. Cook 3 mins, stirring occasionally.

2. Spray rectangular baking dish (11 x 7 x 1 1/2 inches), with cooking spray. Cut polenta into 1/4 in. slices. Arrange slices on bottom of baking dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan Cheese. Spoon vegetable mixture evenly over top.

3. Cover and bake 30 mins. Sprinkle with Mozzarella cheese and parsley. Bake uncovered about 15 more mins. or until cheese is melted and casserole is bubbly. Let stand 5 mins before serving.

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 Percent Daily Value*: Vitamin A 18 %; Vitamin C 26 %; Calcium 24 %; Iron 16 % Exchanges: 2 Starch; 3 Vegetable; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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