Quick Ratatouille

Quick Ratatouille
Servings: 4 Prep 15 mins Cook 30 mins Broil 3 mins

Ingredients

  • 2 tablespoons olive oil
  • 1 cup sliced onions
  • 4 cloves garlic, minced
  • 2 green peppers, cut into chunks
  • 2 medium zucchini, cut in chunks
  • 1 eggplant, (about 1 pound) cut into chunks
  • 1 can (28 ounces) Italian peeled tomatoes, drained and chopped
  • 1 cup dry white wine
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bay leaf
  • 2 tablespoons chopped parsley
  • 1 1 pound package ready-to-heat polenta, cut into 8 round

Make It

1. Heat oil in large saucepan. Add onions; cook until softened, about 3 minutes. Add garlic, peppers, zucchini, eggplant, tomato, wine, oregano, salt, pepper and bay leaf. Bring to boiling; cover and simmer 15 minutes. Uncover; cook 10 minutes more until liquid is reduced by half. Remove from heat; stir in parsley.

2. Heat broiler. Coat baking pan with nonstick cooking spray. Arrange polenta on pan.

3. Broil 4 inches from heat until polenta is lightly golden, about 3 minutes. Transfer to platter. Remove bay leaf from ratatouille; spoon over polenta.