Ratatouille

Ingredients
2 tsp olive oil
2 cloves garlic
1 medium onion, chopped
2 medium bell peppers, chopped
1 medium eggplant, cubed
8 button mushrooms, chopped
1 medium zucchini
3 tomatoes, diced
1 Tbsp worchester sauce
1/4 to 1/2 cup vegetable broth
1 tsp oregano
2 tsp basil
1/2 tsp lemon pepper
dash of salt
1 tsp sugar
4 tablespoons grated parmesan cheese
Polenta

Directions
1. In a large skillet, saute the onion and garlic over medium-high heat until onions are clear
2. Cut the peppers, eggplant, zucchini, mushrooms, tomatoes into bite-sized chunks and add to skillet
3. Mix in spices and stir to combine
4. Add broth and worchester sauce
5. Cook uncovered on medium heat for 15 minutes, allowing some of the liquid to evaporate.
6. Transfer vegetables to 9x13 casserole dish (you can choose to drain the juices if you'd like)
7. Bake at 350 for 20 minutes.
8. Meanwhile, in a greased frying pan, cook 1/2" slices of polenta over medium heat until slightly browned.
9. Place 2 slices of polenta in serving bowl. Spoon 1-2 cups of vegetable mixture over polenta and top with parmesan cheese.
Makes 8 side dish servings or 2-3 entrees

Source: A combination of several recipes makes it my own creation.