Minestrone Ragout Over Polenta

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)

Preparation

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.