1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 cup hot cooked orzo (about 1/2 cup rice-shaped pasta)
1 cup chopped spinach
1/3 cup chopped fresh basil
1/2 teaspoon salt
1 (16-ounce) tube polenta, cut into 12 slices
Basil sprigs (optional)
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add the eggplant and next 8 ingredients (eggplant through garlic), and sauté for 5 minutes. Stir in tomatoes, and cook for 3 minutes. Stir in orzo, spinach, basil, and salt; cook for 1 minute.
Preheat broiler. Place polenta on a baking sheet coated with cooking spray; broil for 3 minutes on each side. Serve ragout over polenta; garnish with basil, if desired.
I'm always looking to expand my vegetarian dishes and this one looked delicious. It did not disappoint, but I made a few additions. It wasn't as "saucy" as I thought it would be, especially after I added the orzo, so I added about 1/2 jar of red pasta sauce. This was also a good addition because I thought it lacked a little flavor, and there weren't enough tomatoes. I didn't have fresh basil, so I added about 1/3 cup pesto which kicked up the flavor as well. I would cut back the orzo to 1/2 cup next time, as I served with the polenta as recommended, but leftovers w/ the full amount of orzo will be great. Definitely a keeper!