Dinner...

Dinner tonight was easy and yummy!

What?
1 clove garlic
1 medium shallot, sliced
1 small eggplant, peeled and diced
2 roasted red peppers, diced
salt & pepper to taste
* polenta
* pesto
* tomato sauce
* fresh mozzarella & parmesan cheese
* determine amounts by personal taste

How?
Saute the onion and shallot in a bit of olive oil until translucent, add the eggplant and saute until tender, stir in the red peppers.

In a med um baking dish, spoon a bit of tomato sauce and top with polenta. Spoon the eggplant mixture on top of the polenta. Top the eggplant with the pesto, fresh mozzarella, parmesan and a bit more tomato sauce.

Bake at 400 degrees until the cheese is melted and the sauce is bubbling. Serve with a green salad!