Ingredients needed:
* 5 tablespoons of olive oil
* 1 medium eggplant (about 1 lb.), cut into 1-inch cubes
* 2 medium zucchini, cut into 1/2-inch slices
* 1 green bell pepper, cut into 1/2 inch slices
* 1 red bell pepper, cut into 1/2 inch slices
* 1 can of crushed tomatoes, undrained
* 1 teaspoon of Italian seasoning
* 1 teaspoon of dried basil leaves
* 1 teaspoon of dried minced garlic
* 1/2 teaspoon of salt
* 1/2 teaspoon of coarse ground black pepper
* 1 roll of refrigerated polenta, cut into 12 slices
Preparation steps:
* Spray crockpot with cooking spray. In a 12-inch skillet, heat 2 tablespoons of the oil over medium heat. Cook eggplant and onion in oil for 5 minutes, stirring occasionally, until almost tender. Spoon into crockpot.
* In the same skillet, heat 1 tablespoon of oil over medium heat. Cook zucchini and bell peppers in oil for 3 minutes, stirring occasionally. Spoon into crockpot. Add remaining ingredients except polenta and remaining oil; stir well.
* Cover and cook on low for 4 to 6 hours.
* In a 12-inch nonstick skillet, heat remaining 2 tablespoons of oil over medium heat. Cook polenta slices in oil for 5 minutes on each side until golden brown. Place polenta on serving plates; top with stew.
Enjoy
