Aubergine Polenta Casserole Recipe

• 2 tsp extra virgin olive oil
• 1 med aubergine, (1 to 1 1/4 lbs.) peeled and cut into 1-inch chunks
• 2 med portobello mushrooms stemmed and cut into chunks
• 1 x zucchini cut into 1-inch chunks
• 1 x yellow summer squash cut into 1-inch chunks
• 2 med clove garlic, chopped
• 25 ounce jarred pasta sauce
• 15 ounce canned white beans, rinsed and liquid removed
• 24 ounce prepared polenta roll, sliced (about 1/2 inch thick)
• 8 ounce soy mozzarella or possibly mozzarella cheese, shredded (2 c.)

1. 8 TO 10 SERVINGS DAIRY-FREE
2. In large, deep nonstick skillet, heat oil over medium heat.
3. Add in aubergine and mushrooms; cook, stirring often, till aubergine has softened, 8 min.
4. Add in zucchini, squash and garlic and cook till squash is just tender, about 6 min.
5. Stir in pasta sauce and beans.
6. Reduce heat to low and simmer stirring occasionally, 30 min.
7. Preheat oven to 350F.
8. With vegetable cooking spray, coat a 13 x 9-inch baking dish.
9. Arrange polenta in bottom of dish, then sprinkle with half the shredded cheese.
10. Spoon sauce mix on top.
11. Sprinkle with remaining cheese.
12. Bake till bubbly, about 40 min.
13. Let cold 10 to 15 min before cutting.

olive oil, aubergine, portobello mushrooms, zucchini, yellow summer, clove garlic, pasta sauce, white beans, polenta roll, soy mozzarella

Taken from cookeatshare.com/recipes/aubergine-polenta-casserole-71674 (may not work)