80--- Skillet Ratatouille with Parmesan Polenta

Are you exhausted from Thanksgiving cooking? And cleaning? And leftover usage?  How about a nice, simple vegetarian meal?

Skillet Ratatouille
Serves 4

2 Tbsp olive oil

1 eggplant, peeled and cut into 1" cubes
8 oz fresh button mushrooms, chopped
4 cloves garlic, pressed and minced
1 zucchini, cut into 1" cubes
1 yellow squash, cut into 1" cubes
1 red onion, finely diced
1 red bell pepper, seeded and finely diced
24 oz cherry tomatoes
1 Tbsp fresh thyme
1/2 cup fresh basil chiffonade
1 cup vegetable broth
1/2 cup red wine
1/2 tsp salt
1/2 tsp fresh ground black pepper

Preheat oven to 350 degrees.

In a large ovensafe skillet, heat olive oil over medium high heat.  Add garlic, and onions and cook until softened, ~ 5 minutes.   Pour in wine and broth and heat to a simmer.  Add eggplant, squash, zucchini, mushrooms, basil, thyme and red pepper.  Reduce heat to medium, cover and cook for ~15 minutes, stirring frequently.

Stir in cherry tomatoes, salt and pepper, then place skillet into oven and cook for 20 minutes uncovered, until tomatoes are soft.

Parmesan Polenta
2 tsp olive oil
2 cloves garlic, finely minced
2 cups vegetable broth
1/2 cup cornmeal
2 Tbsp Parmesan cheese, shredded

In a large saucepan heat the olive oil over medium heat. Add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.

Turn the heat up to high, add the broth and bring to a boil. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, reduce heat to low and simmer. Cook for 10 to 15 minutes, stirring every 3-4 minutes to prevent lumps. Stir in parmesan ~2 minutes prior to serving.

To Serve:
Add 1/2 cup polenta to a bowl and top with 1 cup ratatouille.  Garnish with shredded Parmesan if desired.
Nutrition Info per 1/2 cup polenta with 1 cup ratatouille: 261 calories, 9 g fat, 13 g protein, 24 g carbohydrates, 7 g fiber, 390 mg sodium