Eggplant Ratatouille

1/2 medium onion, chopped

1 fennel bulb, coarsely chopped

1 small zucchini, chopped

1/2 red bell pepper, diced

2 cups peeled and cubed eggplant

1 (14.5 oz) can no salt added, diced tomatoes

1 tsp dried Italian seasonings

1/4 tsp salt

1/2 tsp freshly ground black pepper

2 tbsp chopped fresh basil

Polenta (optional)

Asiago cheese (optional)

Coat large skillet with nonstick cooking spray. Heat over medium high heat. Add onion, fennel, zucchini and red bell pepper; saute 5-7 minutes, or until vegetables are tender.

Add eggplant, tomatoes, Italian seasoning, salt and black pepper; bring to boiling. Cover and simmer 10 minutes, stirring often. Add basil and stir. Serve immediately over polenta and sprinkle with Asiago cheese, if desired.