Broiled polenta with ratatouille
sun-dried tomatoes (without oil)
1 large, coarsely chopped
5 medium clove(s), finely chopped
¾ pound(s), unpeeled and cubed
½ pound(s), cubed
sweet red pepper(s)
1 medium, seeded and cut into 1-inch pieces
canned crushed tomatoes
¼ tsp, freshly ground
¼ cup(s), fresh, finely chopped or 1 tablespoon dried
16 oz, tube, refrigerated
grated Parmesan cheese
- Soak the sun-dried tomatoes in warm water to cover until softened, about 15 minutes. Drain, discarding the liquid, then chop the tomatoes.
- Meanwhile, heat a nonstick Dutch oven. Swirl in the oil, then add the onion and garlic. Sauté until golden, about 7 minutes. Add the eggplant, zucchini, green and red bell peppers, tomatoes, sugar, salt, ground pepper, and the chopped sun-dried tomatoes; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the vegetables are softened and the flavors are developed, about 30 minutes. Stir in the basil, during the last 2 to 3 minutes of cooking.
- Meanwhile, preheat the broiler and spray a baking sheet with nonstick spray. Cut the polenta into 12 crosswise slices; arrange on the baking sheet. Sprinkle with the cheese and broil 5 inches from the heat until hot and the cheese is golden, about 4 minutes.
- Serve the ratatouille with the broiled polenta rounds.