- Slice a roll of polenta into 1/2 inch slices and place slices in a nonstick skillet to brown.
- Meanwhile steam eggplant cubes and onion in a small saucepan for 5 minutes.
- Add summer squash slices and chopped bell pepper, garlic and herbs.
- When tender, stir in tomato or bottled spaghetti sauce and heat until steamy.
- Serve over the browned polenta slices.
NOTE: Some white kidney beans heated with your sauce or added to a salad complete the meal.
Serves 2 – 4.