Vegetarian

Ratatouille Polenta Bake is for Dinner.

Ratatouille Polenta Bake takes 30 minutes to prepare.

Ratatouille Polenta Bake takes 75 minutes to cook.

Ratatouille Polenta Bake makes 6 servings.

The ingredients for Ratatouille Polenta Bake are:

1 medium onion, coarsely chopped (1/2 c.)
1 medium bell pepper, coarsely chopped (1 c.)
1 unpeeled eggplant, diced (2 c.)
1/4 tsp pepper
1 can (14.5 oz) stewed tomatoes, undrained
18 oz polenta
2 tbsp shredded Parmesan
1/2 c shredded Mozzerella
1/4 c. chopped parsley

Here is how you make Ratatouille Polenta Bake:

1. Heat oven to 375?F. 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 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.2. Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.3. Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.Serving Size: 11" x 7" x 1.5" pan serves 6Number of Servings: 6Recipe submitted by SparkPeople user ALISONJENSEN.

The nutritional information for Ratatouille Polenta Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 144.2

• Total Fat: 2.4 g
• Cholesterol: 6.8 mg
• Sodium: 112.4 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 4.0 g
• Protein: 6.1 g

The dietary needs meet for Ratatouille Polenta Bake is Vegetarian