Ratatouille Polenta Bake

Ingredients

• 0.5 cup onion coarsely chopped
• 1 cup bell pepper coarsely chopped
• 1 pound eggplant diced unpeeled (2 cups)
• 1 cup zucchini diced
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 14.5 ounces canned tomatoes italian-style undrained canned
• 16 ounces polenta plain refrigerated or any flavor)
• 2 tablespoons parmesan shredded
• 3 ounces mozzarella cheese shredded finely
• 0.3 cup parsley fresh chopped

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
2. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray.
3. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary.
4. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
5. Cover and bake 30 minutes.
6. Sprinkle with mozzarella cheese and parsley.
7. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly.
8. Let stand 5 minutes before serving.