Pan-Seared Polenta with Mediterranean Vegetables

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced with basil, garlic, and oregano, un-drained canned
• 4 cups eggplant cubed peeled ( 1 small)
• 0.3 cup basil fresh thinly sliced
• 3  garlic cloves minced
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.3 cup parmesan cheese grated
• 0.3 cup pinenuts toasted
• 17 ounce polenta cut into 8 slices
• 2 tablespoons red wine vinegar 
• 12 ounce roasted bell peppers red
• 0.5 teaspoon salt 
• 2 small zucchini sliced in half lengthwise, then cut into 1/2-inch-thick slices ( 3 cups)

Equipment

• frying pan
• paper towels
• colander

Directions

1. Sprinkle eggplant with 1/2 teaspoon salt in a colander; let stand 30 minutes. Rinse well; pat dry with paper towels.
2. Drain roasted bell peppers; cut peppers into 1-inch pieces. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add eggplant, zucchini, and onion; saut 8 minutes.
5. Add garlic and roasted bell pepper; cook 1 minute.
6. Add tomatoes, vinegar, and pepper; cook over medium heat, stirring occasionally, 8 minutes or until vegetables are tender. Set aside and keep warm.
7. Wipe pan with paper towels, and heat over medium-high heat. Coat polenta with cooking spray; add to pan. Sear on each side 3 to 4 minutes or until browned.
8. Place 2 slices of polenta on each of 4 plates; top evenly with eggplant mixture, basil, pine nuts, and cheese.