Aubergine Polenta Casserole

Photo: flickr user Matthew Oliphant

Ingredients

2 teaspoons ghee

1 medium aubergine, (1 to 1 ¼ lbs.)

peeled and cut into 1-inch chunks

2 mediums portobello mushrooms

stemmed and cut into chunks

1 zucchini

cut into 1-inch chunks

1 yellow summer squash

cut into 1-inch chunks

4 mediums clove garlic, minced

2 larges heirloom tomatoes, chopped

15 ounces canned white beans, rinsed and drained

24 ounces prepared polenta roll, in ½ inch slices

1 cup goat cheese or cashew cheese for vegan

Preparation

8 TO 10 SERVINGS DAIRY-FREE

In large, deep nonstick skillet, heat oil over medium heat. Add aubergine, tomato, and mushrooms; cook, stirring often, until aubergine has softened, 8 minutes. Add zucchini, squash and garlic and cook until squash is just tender, about 6 minutes. Stir in beans. Reduce heat to low and simmer stirring occasionally, 30 minutes.

Preheat oven to 350F. Coat a 13 x 9-inch baking dish. Arrange polenta in bottom of dish, then sprinkle with half the shredded cheese. Spoon sauce mixture on top. Sprinkle with remaining cheese.

Bake until bubbly, about 40 minutes. Let cool 10 to 15 minutes before cutting.