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Ratatouille with Polenta
Ingredients
  • ½ 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
  • 1-½ teaspoons Italian seasoning
  • ½ teaspoon salt
  • 1 tube (1 pound) polenta, cut into ½-inch slices
  • Grated Parmesan cheese, optional
Steps
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