Minestrone Ragout Over Polenta

Ingredients

• 14.5 ounce canned tomatoes italian-style undrained chopped canned
• 0.3 cup carrots chopped
• 1 cup orzo pasta hot rice-shaped cooked ()
• 0.3 teaspoon pepper red crushed
• 1 cup eggplant diced peeled
• 0.3 teaspoon fennel seeds 
• 0.3 cup basil fresh chopped
• 1  garlic clove minced
• 0.5 cup bell pepper green chopped
• 1 teaspoon penzey's southwest seasoning dried italian
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 16 ounce polenta cut into 12 slices
• 0.5 cup bell pepper red chopped
• 0.5 teaspoon salt 
• 1 cup pkt spinach chopped

Equipment

• frying pan
• baking sheet
• broiler

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the eggplant and next 8 ingredients (eggplant through garlic), and saut for 5 minutes. Stir in tomatoes, and cook for 3 minutes. Stir in orzo, spinach, basil, and salt; cook for 1 minute.
3. Preheat broiler.
4. Place polenta on a baking sheet coated with cooking spray; broil for 3 minutes on each side.
5. Serve ragout over polenta; garnish with basil, if desired.