Quick ratatouille

 
                             Quick Ratatouille
 
 Recipe By     : Unknown Cooking Magazine
 Serving Size  : 8    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   olive oil
    1      cup           sliced onions
    4      cloves        garlic -- minced
    2                    green peppers -- cut into chunks
    2      medium        zucchini -- cut in chunks
    1                    eggplant -- cut into chunks
    1      can           (28 oz.) Italian peeled tomatoes -- drained and
 chopped
      1/2  cup           dry white wine
    1      teaspoon      dried oregano
    1      teaspoon      salt
      1/2  teaspoon      pepper
    1                    bay leaf
    2      Tablespoons   chopped parsley
    1      package       ready-to-eat polenta (1 lb) -- cut in 8 rounds
 
 Heat oil in large saucepan.  Add onions; cook until softened, about 3
 minutes.  Add garlic, peppers, zucchini, eggplant, tomatoes, wine, oregano,
 salt, pepper and bay leaf.  Bring to boiling; cover and simmer 15 minutes.
  Uncover; cook 10 minutes more until liquid is reduced by half.  Remove from
 heat; stir in parsley.
 
 Heat broiler.  Coat baking pan with nonstick cooking spray.  Arrange polenta
 on pan.
 
 Broil 4 inches from heat until polenta is lightly golden, about 3 minutes.
  Transfer to platter.  Remove bay leaf from ratatouille; spoon over polenta.
 
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