Ratatouille With Polenta

• 1/2 pound small fresh mushrooms, halved
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 4 teaspoons olive oil, divided
• 4 cups cubed peeled eggplant
• 1 small zucchini, chopped
• 1 cup cherry tomatoes
• 2 garlic cloves, minced
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1 tube (1 pound) polenta, cut into 1/2-inch slices
• Grated Parmesan cheese, optional

1. In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender.
2. In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired.

fresh mushrooms, sweet red pepper, onion, olive oil, eggplant, zucchini, cherry tomatoes, garlic, italian seasoning, salt, polenta, parmesan cheese

Taken from www.tasteofhome.com/recipes/ratatouille-with-polenta/ (may not work)