*  Exported from  MasterCook  *

                            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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