Recipe By : Unknown Cooking Magazine
Serving Size : 8 Preparation Time :0:00
Categories : All Newly Typed Not Shared Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 -- cut into chunks
1 can (28 oz.) Italian peeled tomatoes -- drained and
chopped
1/2 cup dry white wine
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
2 Tablespoons chopped parsley
1 package ready-to-eat polenta (1 lb) -- cut in 8 rounds
Heat oil in large saucepan. Add onions; cook until softened, about 3
minutes. Add garlic, peppers, zucchini, eggplant, tomatoes, 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.
Heat broiler. Coat baking pan with nonstick cooking spray. Arrange polenta
on pan.
Broil 4 inches from heat until polenta is lightly golden, about 3 minutes.
Transfer to platter. Remove bay leaf from ratatouille; spoon over polenta.
