Ratatouille-Polenta Casserole

Preparation

1. Step 1

   Preheat the oven to 375°F. Lightly spray an 8-inch square glass baking dish with cooking spray.

   Step 2

   In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the eggplant, onion, bell pepper, and garlic, covered, for 6 to 8 minutes, or until the eggplant is lightly browned and all the vegetables are softened, stirring occasionally.

   Step 3

   Stir in the remaining filling ingredients. Cook, covered, for 5 minutes, or until the vegetables are tender, stirring frequently. Spoon into the baking dish.

   Step 4

   Meanwhile, in a medium saucepan, bring the broth to a boil over medium-high heat. Using a long-handled whisk, carefully stir the broth to create a swirl. Slowly pour the cornmeal in a steady stream into the swirl, whisking constantly. Holding the pan steady, continue whisking for 1 to 2 minutes, or until the polenta is very thick. Remove from the heat.

   Step 5

   Stir 1/2 cup Parmesan and the pepper into the polenta. Spread the polenta over the filling. Sprinkle with the remaining 2 tablespoons Parmesan.

   Step 6

   Bake for 15 minutes, or until bubbling. Let the casserole stand for 5 minutes before serving.

2. Nutrition information

   Step 7

   (Per serving)

   Step 8

   Calories: 216

   Step 9

   Total fat: 6.5g

   Step 10

   Saturated: 2.5g

   Step 11

   Trans: 0.0g

   Step 12

   Polyunsaturated: 0.5g

   Step 13

   Monounsaturated: 3.0g

   Step 14

   Cholesterol: 9mg

   Step 15

   Sodium: 314mg

   Step 16

   Carbohydrates: 33g

   Step 17

   Fiber: 7g

   Step 18

   Sugars: 10g

   Step 19

   Protein: 9g

   Step 20

   Calcium: 208mg

   Step 21

   Potassium: 703mg

3. Dietary Exchanges

   Step 22

   1 starch

   Step 23

   3 vegetable

   Step 24

   1/2 very lean meat

   Step 25

   1 fat