Roasted Pepper Ratatouille With Grilled Polenta
|Red bell peppers||1 Pound, roasted and peeled (About 2 Large)|
|Green bell peppers||1 Pound, roasted and peeled (About 2 Large)|
|Eggplants||2 Pound, peeled and cubed (2 Whole, 1 Pound Each)|
|Vegetable cooking spray||1|
|Olive oil||1 Tablespoon|
|Chopped onion||2 Cup (32 tbs)|
|Cubed zucchini||2 Cup (32 tbs) (1/2 Inch)|
|Garlic cloves||2 Large, minced|
|Chopped fresh parsley||2 Tablespoon|
|Dried basil||1 1⁄2 Teaspoon|
|Dried oregano||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Canned plum tomatoes||28 Ounce, undrained and chopped (1 Can)|
|Canned no salt added tomato sauce||8 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Grilled polenta||2 Cup (32 tbs) (Adjust Quantity As Needed)|
Preheat oven to 375°.
Chop roasted peppers; set aside.
Place eggplant in a 13 x 9-inch baking dish coated with cooking spray; lightly coat eggplant with cooking spray, tossing to coat.
Bake at 375° for 40 minutes.
Heat oil in a large Dutch oven over medium-high heat until hot.
Add bell pepper, onion, zucchini, and garlic; saute for 15 minutes.
Stir in parsley and next 7 ingredients; bring to a boil.
Reduce heat; simmer, uncovered, 10 minutes, stirring often.
Stir in eggplant; cook an additional 15 minutes.