Ratatouille With Polenta

• 16 ounces prepared polenta
• 1 small green pepper, seeded and cut into thin strips
• 1 small onion, cut into small slices
• 1 garlic clove, minced
• 1 tablespoon oil
• 12 small eggplant, cut into small cubes
• 1 small yellow squash, cut into small cubes
• 12 small zucchini, cut into small cubes
• 1 cup butternut squash, peeled, seeded, cut into small cubes
• 1 large tomatoes, cut into small wedges
• 1 tablespoon basil, fresh and chopped
• 1 pinch salt
• 1 pinch pepper
• 3 tablespoons fresh parsley, chopped
• parmesan cheese (optional)

1. Cut polenta into 12 slices.
2. Prepare as desired, I prefer to cook it in a skillet in a small amount of oil.
3. Cover and keep warm.
4. In a 4 quart saucepan, heat oil.
5. Once heated add pepper, onion and garlic.
6. Cook for five minutes over a medium heat, stirring frequently.
7. Add the eggplant, cook for another five minutes, stirring frequently.
8. Stir in both squashes, zucchini, tomato, basil, salt and pepper.
9. Cook, covered, 5-7 minutes, stirring occasionally, until vegetables are tender.
10. Stir in parsley.
11. Put 3 slices of polenta on a plate, spoon vegetables over the polenta and sprinkle with parmesan.
12. Continue for 3 more plates.

polenta, green pepper, onion, garlic, oil, eggplant, yellow squash, zucchini, butternut squash, tomatoes, basil, salt, pepper, fresh parsley, parmesan cheese

Taken from www.food.com/recipe/ratatouille-with-polenta-314679 (may not work)