½ lb. small fresh mushrooms, halved
1 medium sweet red pepper, chopped
1 small onion, chopped
4 tsp. olive oil, divided
4 c. cubed peeled eggplant
1 small zucchini, chopped
1 c. cherry tomatoes
2 garlic cloves, minced
1½ tsp. Italian seasoning
½ tsp. salt
1 lb. tube polenta, cut into ½" slices
Grated Parmesan cheese (optional)
In a large skillet, sauté the mushrooms, pepper and onion in 2 tsp. oil until almost tender. Add eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Sauté for 8-10 minutes or until vegetables are tender.
In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired. —4 servings.
• Exchange (per serving—1½ c. ratatouille with 3 pcs. of polenta): 195 calories, 5 g fat, 1 g saturated fat, 6 g protein, 34 g carbohydrate, 0 mg cholesterol, 6 g fiber, 689 mg sodium; 3 vegetable, 1 starch, 1 fat.