Ingredients
Serves 6
| 4 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | large eggplant, ½" dice | |
| 1 | large zucchini, ½" dice | |
| 2 | red or yellow bell peppers, seeded, ¾“ dice | |
| 1 | medium red onion, cut into 12 wedges | |
| 1 tsp | pepper | |
| 3 tsp | salt | |
| 1 | 24 oz jar Pastene Tomato Garlic Pasta Sauce | |
| 1 | 14 oz can Pastene Small Whole Cherry Tomatoes with Juice | |
| ¼ cup | fresh basil leaves, chopped | |
| 8 cups | water | |
| 2 cups | Pastene Instant Polenta | |
| 2 Tbsp | butter, optional | |
| Pastene Grated Parmesan Cheese, for serving |
Directions
Prep Time: 15 minutes | Cook Time: 55 minutes
- Preheat the oven the 400° F. Place racks in the middle and the upper ⅓ of the oven. Line two baking sheets with parchment paper, or foil for easy clean up.
- Place the eggplant in a bowl and drizzle with 2 tablespoons oil and ½ tsp. salt and ½ tsp. pepper. Toss to coat and place on one baking sheet. Add the zucchini, peppers,and onion to a bowl and drizzle with 2 tablespoon of oil, ½ tsp. salt and ½ tsp. pepper. Toss to coat and place on the other baking sheet.
- Place the eggplant pan on the middle rack, the other pan on the upper rack and roast for 20 minutes. Toss the vegetables and roast for another 15-20 minutes or until tender. (Can be done ahead of time, let cool, and store in a covered container in the refrigerator.)
- Combine the roasted vegetables, pasta sauce, and tomatoes in a large pot and bring to a simmer over medium-high heat. Lower the temperature and let simmer, stirring occasionally, for about 10 minutes. Stir in the basil just before serving.
- While the sauce simmers, bring 8 cups of water and 2 teaspoon of salt to a boil. Slowly add the polenta while stirring. Cook, stirring, for 3 minutes. Stir in butter, if desired.
- Serve the sauce over the polenta and top with Pastene Grated Parmesan Cheese
Recipe by Gluten Free and More Magazine
