Vegetable cooking spray
12 slices (1/2-inch) eggplant, unpeeled (about 12 ounces)
8 whole garlic cloves, unpeeled
2 pounds Italian plum tomatoes, cut into wedges
1 large onion, cut into thin wedges
1 medium yellow bell pepper, chopped
Salt and pepper, to taste
1 teaspoon granulated sugar
1/2 teaspoon dried rosemary leaves
1 1/2 cups cooked dry-packaged Great Northern or Light Red Kidney
beans, rinsed, drained
1 package (16 ounces) prepared polenta, cut into 12 slices
4 ounces feta or goat cheese, crumbled
Line two large jellyroll
pans with aluminum foil and spray with cooking spray. Arrange
eggplant and garlic on one pan; combine tomatoes, onion, and
bell pepper and arrange on second pan. Spray all vegetables with
cooking spray and sprinkle lightly with salt and pepper. Sprinkle
tomato mixture with sugar and rosemary.
Roast vegetables at 450º
F. for 30 minutes, removing garlic when browned and soft, 10
to 15 minutes. Top eggplant slices with polenta slices and cheese.
Squeeze garlic from cloves; mix garlic and beans into tomato
mixture. Return both pans to oven and roast 10 minutes longer.
Arrange three polenta-eggplant
slices on each serving plate; spoon tomato-bean mixture over.
Makes 4 servings.
TIP: Plain, Italian-herb,
sun-dried tomato, or wild mushroom polenta can be used in this
recipe.
Nutrient Information Per serving: Calories
432; Fat 10g; % Calories from Fat 20; Carbohydrate 69g; Folate
177mcg; Sodium 635mg; Protein 22g; Dietary Fiber 15g; Cholesterol
15mg
Recipe provided courtesy of The Bean Education
& Awareness Network.
