12/29 Update

I forgot 2 things, plus to answer a recipe request .... I am updating today's blog.

First, add Eggplant Parmesan with Twice Potatoes to the menu list for this week.

Second, Happy Birthday to you Daron.

Third, the recipe for Ratatouille on Polenta:

Note: If you are making your own polenta then you need to start this well ahead of time and make the polenta, get it refrigerated and ready to use. I prefer to make it a day ahead. This time I bought a tube from the store. (Italian style).

You will need:

5 Tablespoons of EVOO, divided. (That's Extra Virgin Olive Oil).

1 onion, chopped.

1 bell pepper, chopped.

4 garlic cloves, minced

1 small eggplant, cut to 1/2" chunks

2 zucchini, halved the long way and sliced (half moons)

1 Tablespoon capers

1 can of white beans, rinsed (15oz can- I am using Cannellini)

1 pint of grape tomatoes, halved

1/4 cup slivered sun-dried-tomatoes

1 teaspoon Italian seasoning

1 tube (16-18oz) polenta, sliced into 8 rounds

pine nuts for garnish

It takes about 45 minutes to prepare and makes 4 servings equaling 2 cups ratatouille and 2 polenta rounds per serving.

Instructions:

Heat 1 Tablespoon oil in a large pot over medium heat. Add the onion and pepper. Cook for 5 to 7 minutes. Add the garlic and cook another minute. Transfer this to a large bowl. Add 1 Tablespoon oil to the pot. Add the eggplant and cool until browned in places, about 4 to 6 minutes. Transfer this to the bowl with the other vegetables. Add 2 Tablespoons of the oil to the pot and add the zucchini. Cook, stirring until browned in places, about 3 to 5minutes. Now add the beans, the grape tomatoes, the sun-dried tomatoes, the Italian seasoning and the bowl of vegetables. Stir to combine. Reduce heat to medium-low, cover, cook stirring now and then until vegetables are tender, about 8 to 10 minutes. Heat 1 Tablespoon oil in skillet over medium heat and cook the polenta, 5 minutes on each side. Stir the capers into the vegetables. Serve the vegetables over the polenta and top with pine nuts.

Nutrition:

458 calories - 50 carbs - 10 grams fiber - 12 grams protein - 25 grams fat