Summer Vegetables In Red Sauce

What You Need:

-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.

Sauté Garlic and Onion


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 Eggplant


Dice one red bell pepper, add it to the pot, and continue to sauté.

Add Bell Pepper


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 Zucchini


Add one jar of red sauce and water to the pot and stir to combine.

Add Pasta Sauce


Let the vegetables simmer in the red sauce for about 10 more minutes. Taste and season with salt to taste.

Simmer Vegetables


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).

Cook Polenta


Stir butter into the thickened cornmeal.

Add Butter


Finally, stir Parmesan into the cornmeal. Taste the cornmeal and adjust the seasonings to your liking.

Add Cheese


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!

Plate and Serve

Ready to Make it?