Ratatouille Polenta Bake

Name: Ratatouille Polenta Bake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters medium bell pepper, coarsely chopped; 411 grams can Italian-style stewed tomatoes, undrained; 454 grams small unpeeled eggplant, , diced (2 cups); 59 milliliters chopped fresh parsley; 118 milliliters medium onion, coarsely chopped; 2 Tbsps shredded Parmesan cheese; 0 teaspoons pepper; 454 grams tube refrigerated plain polenta (or any flavor); 1 teaspoons salt; 85 grams 3/4 cup finely shredded mozzarella cheese; 237 milliliters medium zucchini, diced

Ratatouille Polenta Bake is a gluten free recipe with 6 servings. One portion of this dish contains around 13g of protein, 5g of fat, and a total of 388 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in roughly 1 hour and 15 minutes. If you have bell pepper, pepper, mozzarella cheese, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.

Ingredients you will need

Salt And Pepper