Polenta & Vegetable Bake

• 2 tablespoons extra-virgin olive oil
• 1 medium eggplant, diced
• 1 small zucchini, finely diced
• 1/2 cup button mushroom
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/2 cup water
• 10 ounces Baby Spinach
• 1 1/2 cups prepared marinara sauce, preferably lower-sodium (we used Paul Newman's Marinara Sauce)
• 1 pinch red pepper flakes
• 1/2 cup chopped fresh basil
• 14 ounces prepared polenta, sliced lengthwise into 6 thin slices (we used Trader Joe's Organic prepared polenta0)
• 1 1/2 cups shredded part-skim mozzarella cheese, divided

1. Preheat oven to 450u0b0F & coat a 9-by-13-inch baking dish with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add eggplant, zucchini, mushrooms, salt and pepper, red pepper flakes and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 4 to 6 minutes.
4. Add water and spinach; cover and cook until wilted, stirring once, about 3 minutes.
5. Stir marinara sauce into the vegetables and heat through, 1 to 2 minutes.
6. Remove from the heat and stir in basil.
7. Place polenta slices in a single layer in the prepared baking dish, trimming to fit if necessary.
8. Sprinkle with 3/4 cup cheese, top with the eggplant mixture and sprinkle with the remaining 3/4 cup cheese.
9. Bake until bubbling and the cheese has just melted, 12 to 15 minutes.
10. Let stand for about 5 minutes before serving.

extravirgin olive oil, eggplant, zucchini, button mushroom, salt, fresh ground pepper, water, spinach, marinara sauce, red pepper, fresh basil, polenta, mozzarella cheese

Taken from www.food.com/recipe/polenta-vegetable-bake-431312 (may not work)