Ratatouille with Polenta Rounds

Ratatouille with Polenta Rounds

Ratatouille with Polenta Rounds
Ratatouille made with eggplant, zucchini, and lots of herbs is baked under layers of prepared polenta slices and fresh mozzarella cheese for a hearty main dish. It looks fancy enough for company but it’s easy to make with prepared polenta.

Set oven to 350 degrees Fahrenheit (175 degrees C).

Large baking dish greased.

In a large skillet, heat the olive oil over medium-high heat.

Cook and stir the eggplant, zucchini, and onion.

green bell pepper, cherry tomatoes, kalamata olives, and garlic for about 10 minutes or until vegetables begin to become tender.

Add wine and the herbs oregano, basil, thyme, and salt and pepper to taste.

Cook ratatouille for 3 minutes on low heat after bringing to a boil.

Put the ratatouille in the baking dish you’ve prepared, then top with the polenta slices and mozzarella cheese rounds.

Bake in the preheated oven for about 20 minutes, or until the casserole is simmering and the mozzarella cheese is melted and bubbling.