Ratatouille with Polenta Rounds

By emzily23

4.0 / 5

25min

35min

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1 tablespoon olive oil
½ large eggplant chopped
2 large zucchini sliced
1 large onion chopped
1 green bell pepper diced, or more to taste
½ cup cherry tomatoes or as desired
2 tablespoons pitted Kalamata olives
4 cloves garlic chopped
2 tablespoons Burgundy wine
2 tablespoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
salt and ground black pepper to taste
1 (16 ounce) tube prepared polenta cut into 1/2-inch thick slices
1 pound fresh mozzarella cheese sliced into 1/2-inch thick rounds