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Minestrone Ragout Over Polenta

Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
Yield 4 servings (serving size: 1 cup ragout and 3 polenta slices)

Ingredients

  • 2 teaspoons olive oil
  • 1 cup diced peeled eggplant
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/3 cup chopped carrot
  • 1 teaspoon dried Italian seasoning
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon crushed red pepper
  • 1 garlic clove, minced
  • 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
  • Cooking spray
  • Basil sprigs (optional)

Nutrition Information

  • calories 206
  • caloriesfromfat 14 %
  • fat 3.3 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.5 g
  • protein 7.3 g
  • carbohydrate 46 g
  • fiber 5.2 g
  • cholesterol 0.0 mg
  • iron 3.6 mg
  • sodium 773 mg
  • calcium 86 mg

How to Make It

  1. 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.

  2. 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.