Preparation time: 1 hr and 30 min
1 medium onion, coarsely chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
1 small unpeeled eggplant (1 lb), chopped (2 cups)
1 medium zucchini, chopped (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 roll (1 lb) refrigerated plain or flavored polenta
2 tablespoons shredded Parmesan cheese
3/4 cup finely shredded mozzarella cheese (3 oz)
1/4 cup chopped fresh parsley
1. Heat oven to 375 F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
2. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and bell pepper; cook 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon. Reduce heat to low. Cook 3 minutes, stirring occasionally. Remove from heat.
3. Cut polenta into 1/4-inch slices. Arrange slices in bottom of baking dish, overlapping and cutting to fit as necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
4. Cover; bake 30 minutes. Uncover; sprinkle with mozzarella cheese and parsley. Bake about 15 minutes longer or until bubbly and cheese is melted. Let stand 5 minutes before serving.