Eggplant Stew with Polenta

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5
tablespoons olive oil
1
medium eggplant (about 1 lb), peeled, cut into 1-inch cubes
1
medium onion, halved, thinly sliced
2
medium zucchini, cut into 1/2-inch slices
1
green bell pepper, cut into 1/2-inch strips
1
red bell pepper, cut into 1/2-inch strips
1
can (28 oz) crushed tomatoes, undrained
1
teaspoon Italian seasoning
1
teaspoon dried basil leaves
1
teaspoon dried minced garlic
1/2
teaspoon salt
1/2
teaspoon coarse ground black pepper
1
roll (1 lb) refrigerated polenta, cut into 12 slices

Directions

Notes

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