Source: dLife

Baked polenta with eggplant, roasted peppers, and mozzarella cheese casserole.

Servings

10 oz fresh eggplant, cubed , 1 inch cubes (1 medium )
1 tsp salt
2 large red bell peppers (8 ounces each)
1 olive oil cooking spray
2 medium garlic cloves , minced
1 oz fresh thyme , leaves picked (4 sprigs)
2 quart low fat unsalted chicken broth
2 cup Polenta, fine , quick cooking
4 oz low moisture, part skim mozzarella cheese , cut into 1-inch cubes

1 Place the eggplant cubes in a colander, sprinkle with salt, toss, and let rest for at least 30 minutes to drain excess moisture.
2 Preheat oven to 450 degrees.
3 Spray the peppers with cooking spray and place in an oven proof skillet or roasting pan.
4 Roast about 8 minutes to blister and blacken the skins. Using tongs, turn the peppers over and roast 7 minutes more. Do not over roast.
5 When cool enough to handle, pull out the top stem and remove the seeds and skin. Pat dry. Dice into 1 inch pieces and set aside.
6 Spray a large skillet with cooking spray and place over medium - high heat. Add the drained eggplant and cook for 2 minutes, stirring.
7 Add the garlic and thyme. Cook 2 minutes more, until the eggplant is soft. Remove from the heat and add the roasted peppers.
8 Fill a 3 quart pot with chicken broth and bring to a boil.
9 Add the polenta steadily, whisking until smooth.
10 Cook over medium low heat for 15 minutes, stirring frequently with a wooden spoon or spatula. Pour into a large baking dish or casserole.
11 Spread the eggplant pepper mixture evenly over the polenta, pressing it down with a wooden spoon.
12 Top with the mozzarella cubes, pressing lightly.
13 When ready to bake, preheat the oven to 375 degrees. Bake the casserole for about 25 minutes, until the cheese is melted.

This dish can be prepared the night before, chilled, and then baked the next day. Increase the bake time by about 20 minutes if doing so.