• 4 tablespoons extra virgin olive oil
  • 1 eggplant , thinly sliced
  • 1 small onion , thinly sliced
  • 1 red bell pepper , thinly sliced
  • 1 zucchini , thinly sliced
  • 6 sun-dried tomatoes packed in oil , drained & thinly sliced
  • 8 slices firm polenta
  • basil leaves
  • 1 In a nonstick skillet over medium heat warm 3 tablespoons of olive oil. Add the eggplant and saute until very soft (8 minutes).
  • 2 Season with salt and pepper and transfer to a bowl (keep warm).
  • 3 In the same pan add the onion and saute for 2 minutes. Add the bell pepper, zucchini and sun dried tomatoes. Season with salt and pepper and saute for 5 minutes.
  • 4 Warm a grill pan over medium heat and brush with remaining olive oil and add the polenta slices. Grill for 2-3 minutes on each side.
  • 5 Serve the eggplant mixture in between two slices of grilled polenta.