Pan-Seared Polenta With Mediterranean Vegetables

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

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. Add eggplant, zucchini, and onion; saute 8 minutes. Add garlic and roasted bell pepper; cook 1 minute. Add tomatoes, vinegar, and pepper; cook over medium heat, stirring occasionally, 8 minutes or until vegetables are tender. Set aside and keep warm.
4. 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.
5. Place 2 slices of polenta on each of 4 plates; top evenly with eggplant mixture, basil, pine nuts, and cheese.

salt, red bell peppers, olive oil, zucchini, onion, garlic, tomatoes, red wine vinegar, freshly ground black pepper, polenta, olive oil, fresh basil, nuts, parmesan cheese

Taken from www.myrecipes.com/recipe/pan-seared-polenta-with-mediterranean-vegetables (may not work)