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

How to Make It

Step 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.

Step 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.

Ratings & Reviews

crdawson714's Review

April 09, 2014

evaherring's Review

March 20, 2010
I was a good recipe. Pretty simple to make.In my opinion it needed a little bit more seasoning and was kind of dry.

amysmeans's Review

February 13, 2010
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!

gbogs1's Review

January 26, 2009