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1. Add the olive oil to a large deep skillet and heat over medium heat.
2. Add the eggplant and Portobello mushrooms and cook for 8 minutes, or until the eggplant is tender, stirring often.
3. Add the summer squash and zucchini and garlic and cook for another 6 minutes or until the squash is tender.
4. Add the white beans and pasta sauce.
5. Mix well, reduce the heat to low and simmer for 35 minutes, occasionally stirring.
6. Turn the oven to 350 degrees and preheat.
7. Spray a 13 x 9 inch glass baking dish with olive oil flavored cooking spray.
8. Lay the polenta slices in the bottom of the prepared dish, sprinkle half of the mozzarella cheese on top, top with the eggplant mixture followed by a sprinkle of the remaining cheese.
9. Bake for 40 minutes or until hot through.
10. Cool for 15 minutes, then serve and enjoy.
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