Title: Quick Ratatouille
Categories: Vegetable Vegetarian
Yield: 8 Servings

2	tb	Olive oil
1	c	Sliced onions
4		Cloves garlic; minced
2		Green peppers; cut into chunks
2	md	Zucchini; cut in chunks
1		Eggplant; cut into chunks
1	cn	(28 oz.) italian peeled tomatoes, drained and

opped chopped 1/2 c dry white wine 1 ts dried oregano 1 ts salt 1/2 ts pepper 1 bay leaf 2 tb chopped parsley 1 pk 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.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Unknown Cooking Magazine

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