Ingredients:

• 1 16-oz. package refrigerated and cooked polenta
  
• 1 tablespoon olive oil
  
• 1 green bell pepper, seeded and chopped
  
• 1 red bell pepper, seeded and chopped
  
• 2 cloves garlic, minced
  
• 1 small onion, thinly sliced
  
• 1 small eggplant, cubed
  
• 1 yellow summer squash or zucchini, sliced
  
• 1 tomato, chopped
  
• 1 bay leaf
  
• 3 sprigs fresh thyme
  
• 3 tablespoons chopped fresh parsley

Directions:

1. Prepare polenta according to package directions and set aside.
   
2. Heat oil in a medium sized saucepan over medium-high heat. Sauté green and red bell pepper, garlic and onions for 5 minutes, stirring often.
   
3. Stir in eggplant, squash, tomato, bay leaf, and thyme then cover and cook for 5-6 minutes or until vegetables are tender.
   
4. Stir in parsley, reduce heat to low and let stand for 1 minute.
   
5. Cut prepared polenta into rounds or wedges then place 1-2 pieces onto each plate. Spoon ratatouille onto polenta, add salt and pepper to taste, then serve.