Ratatouille with Polenta Recipe: How to Make It

Ingredients

• 1/2 pound small fresh mushrooms, halved
• 1 medium sweet red pepper, chopped
• 1 small onion, chopped
• 4 teaspoons olive oil, divided
• 4 cups cubed peeled eggplant
• 1 small zucchini, chopped
• 1 cup cherry tomatoes
• 2 garlic cloves, minced
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1 tube (1 pound) polenta, cut into 1/2-inch slices
• Grated Parmesan cheese, optional