Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1998

Gallery

Credit: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Recipe Summary test

Yield:
4 servings (serving size: 1 cup ragout and 3 polenta slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

206 calories; calories from fat 14%; fat 3.3g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.5g; protein 7.3g; carbohydrates 46g; fiber 5.2g; iron 3.6mg; sodium 773mg; calcium 86mg.
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