ratatouille w/ polenta

• Prep: 20 min. Cook: 15 min.
• Yield: 4 Servings

20 15 35

Ingredients

• 1/2 pound small fresh mushrooms, halved
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 4 teaspoons olive oil, divided
• 4 cups cubed peeled eggplant
• 1 small zucchini, chopped
• 1 cup cherry tomatoes
• 2 garlic cloves, minced
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1 tube (1 pound) polenta, cut into 1/2-inch slices
• Grated Parmesan cheese, optional

Directions

• In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender.
• In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired. Yield: 4 servings.

Nutritional Facts 1-1/2 cups ratatouille with 3 pieces of polenta equals 195 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 689 mg sodium, 34 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 fat.