small eggplant, peeled and cut into 1/2-inch cubes (4 cups)
medium zucchini, chopped (2 cups)
small green bell pepper, chopped (1 cup)
(14 1/2 ounces) diced
tomatoes, , undrained
roll (16 ounces) ready-to-eat polenta, cut into 12 (1/2-inch thick) slices
1 Mix rosemary, garlic powder, oregano, sea salt and pepper in small bowl. Set aside.
2 Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add eggplant; cook and stir 5 minutes or until softened. Add zucchini, bell pepper, tomatoes, 2 1/2 teaspoons of the spice mixture and sugar; cook and stir 8 to 10 minutes or until vegetables are tender. Stir in vinegar.
3 Meanwhile, brush polenta slices with 2 teaspoons of the olive oil. Sprinkle with remaining spice mixture, pressing lightly to adhere to both sides. Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat. Add polenta slices, several at a time; cook 2 minutes on each side or until lightly browned. Serve ratatouille over polenta slices.