Minestrone Ragout Over Polenta

• 2 teaspoons olive oil
• 1 cup diced peeled eggplant
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/3 cup chopped carrot
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon crushed red pepper
• 1 garlic clove, minced
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
• 1 cup hot cooked orzo (about 1/2 cup rice-shaped pasta)
• 1 cup chopped spinach
• 1/3 cup chopped fresh basil
• 1/2 teaspoon salt
• 1 (16-ounce) tube polenta, cut into 12 slices
• Cooking spray
• Basil sprigs (optional)

1. Heat oil in a large nonstick skillet over medium-high heat. Add the eggplant and next 8 ingredients (eggplant through garlic), and saute for 5 minutes. Stir in tomatoes, and cook for 3 minutes. Stir in orzo, spinach, basil, and salt; cook for 1 minute.
2. Preheat broiler. Place polenta on a baking sheet coated with cooking spray; broil for 3 minutes on each side. Serve ragout over polenta; garnish with basil, if desired.

olive oil, eggplant, onion, green bell pepper, red bell pepper, carrot, italian seasoning, fennel seeds, red pepper, garlic, italianstyle stewed tomatoes, hot cooked orzo, chopped spinach, fresh basil, salt, polenta, cooking spray, basil

Taken from www.myrecipes.com/recipe/minestrone-ragout-over-polenta (may not work)