Italian Vegetable Ragout with Polenta

By ForkAndTheCork

Ingredients

• 3 teaspoons olive oil
• 1 1/2 cups diced peeled eggplant
• 3/4 cup chopped anion
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped red bell pepper
• 1/2 cup chopped carrot
• 1 1/2 teaspoons dried Italian seasoning
• 1/4 teaspoon fennel seeds
• 1/4 teaspoon crushed red pepper
• 2 garìic cloves -- pressed
• 1 (14 1/2-ounce) can Italian-style stewed tomatoes -- undrained and chopped
• 1 1/2 cups chopped spinach
• 1/2 cup chopped fresh basil
• 3/4 teaspoon salt
• 1 (16-ounce) tube polenta cut into 12 slices

Preparation

Step 1

Heat oil in a large skillet over medium-high heat. Add the eggplant and next 8 ingredients (eggplant through garlic), and sauté for 5 minutes.

Stir in tomatoes, and cook for 3 minutes- Stir in spinach, basil, and salt; cook for 1 minute-

Preheat broiler. Place polenta on a lightly greased cookie sheet; broil for 3 minutes on each side. Serve ragout over polenta; garnish with basil, if desired.