"A Better Homes and Garden recipe. My DH really liked this one, I thought it was a little bland - but I'm not a big fan of eggplant and he loves it!"
green pepper, seeded and cut into thin strips
onion, cut into small slices
garlic clove, minced
eggplant, cut into small cubes
yellow squash, cut into small cubes
zucchini, cut into small cubes
butternut squash, peeled, seeded, cut into small cubes
tomato, cut into small wedges
basil, fresh and chopped
fresh parsley, chopped
Cut polenta into 12 slices. Prepare as desired, I prefer to cook it in a skillet in a small amount of oil. Cover and keep warm.
In a 4 quart saucepan, heat oil. Once heated add pepper, onion and garlic. Cook for five minutes over a medium heat, stirring frequently. Add the eggplant, cook for another five minutes, stirring frequently. Stir in both squashes, zucchini, tomato, basil, salt and pepper. Cook, covered, 5-7 minutes, stirring occasionally, until vegetables are tender. Stir in parsley.
Put 3 slices of polenta on a plate, spoon vegetables over the polenta and sprinkle with parmesan. Continue for 3 more plates.