-Yellow Onion -Garlic -Olive Oil -Eggplant -Italian Seasoning -Salt -Pepper -Red Bell Pepper
-Zucchini -Pasta Sauce -Parsley -Water -Yellow Cornmeal -Butter -Parmesan
Dice yellow onion and mince garlic. Add the onion and garlic to a large pot along with olive oil. Sauté over medium heat until the onions have softened.
While the onion and garlic are cooking, dice an eggplant into ½-inch pieces. Add them to the pot with salt, pepper, and Italian seasoning, and continue to sauté until the eggplant have softened.
Dice one red bell pepper, add it to the pot, and continue to sauté.
Slice zucchini into 1/4-inch thick quarter-rounds. Add the zucchini to the pot and sauté just until the zucchini begins to soften.
Add one jar of red sauce and water to the pot and stir to combine.
Let the vegetables simmer in the red sauce for about 10 more minutes. Taste and season with salt to taste.
If you’d like to serve the vegetables over polenta, bring a pot of water up to a boil. Once boiling, stir in salt, then add cornmeal while whisking. Continue to cook and whisk until it thickens (this only takes a minute or two).
Stir butter into the thickened cornmeal.
Finally, stir Parmesan into the cornmeal. Taste the cornmeal and adjust the seasonings to your liking.
Add about ⅔ cup of the cornmeal to a bowl and top with 1 cup of the vegetables in red sauce. Top with a little more Parmesan and some chopped fresh parsley. Enjoy!