The polenta was amazing broiled and dotted with Parmesan cheese. I would definitely cook it that way again....very successful dinner, but I may add some more spices next time.
Best part of the meal-- my best friend Kristie was in town, and I was so happy to have some delicious, vegetarian food for her!!
- 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 pot or large pan. 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. 6 points a serving.