Ratatouille Polenta Bake Recipe - BettyCrocker.com

Ingredients

• 1 medium onion, coarsely chopped (1/2 cup)
• 1 medium bell pepper, coarsely chopped (1 cup)
• 1 small unpeeled eggplant, (1 pound), diced (2 cups)
• 1 medium zucchini, diced (1 cup)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
• 1 tube (16 ounces) refrigerated plain polenta (or any flavor)
• 2 tablespoons shredded Parmesan cheese
• 3/4 cup finely shredded mozzarella cheese (3 ounces)
• 1/4 cup chopped fresh parsley