Eggplant and Polenta Casserole | Yost Wellness Center

Ingredients

• 2 tablespoons grape seed oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 pounds fresh or canned plum tomatoes, peeled and chopped
• 1 tablespoon balsamic vinegar
• 1/2 tsp italian seasoning
• 1/4 cup fresh basil chopped
• 1 medium eggplant, sliced into 1/4-inch rounds
• 1 log polenta, sliced into thinly
• sea salt and black pepper to taste