Ratatouille With Polenta

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!

• Ready In: 40 mins
• Serves: 4
• Yields: 4 plates

Ingredients

• 16  ounces  prepared polenta
• 1  small green pepper, seeded and cut into thin strips
• 1  small onion, cut into small slices
• 1  garlic clove, minced
• 1  tablespoon  oil
• 1⁄2 small eggplant, cut into small cubes
• 1  small  yellow squash, cut into small cubes
• 1⁄2 small zucchini, cut into small cubes
• 1  cup  butternut squash, peeled, seeded, cut into small cubes
• 1  large tomatoes, cut into small wedges
• 1  tablespoon basil, fresh and chopped
• 1  pinch salt
• 1  pinch pepper
• 3  tablespoons fresh parsley, chopped
•  parmesan cheese (optional)

Directions

1. 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.
2. 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.
3. Put 3 slices of polenta on a plate, spoon vegetables over the polenta and sprinkle with parmesan. Continue for 3 more plates.