This flavorful meal is perfect for weeknights or potlucks. Serve with a summer fruit salad dressed with our Pear White Balsamic Vinegar and crusty artisan olive bread.
-1tbsp Pacifica Culinaria Roasted Chili Avocado Oil
-1 lb Italian Sausage, sliced
-1 large eggplant, peeled and cubed
-2 zucchinis, sliced
-1 jar Arribiata Sauce
-1 tube polenta
Preheat oven to 375. Place eggplant and zucchini in a large saucepan and cover with water. Bring to a boil, reduce heat to medium, and boil until vegetables are tender, about 12 to 15 minutes. Drain water.
Oil a 9x13 dish with Pacifica Culinaria's Roasted Chili Avocado Oil. Place veggies and sausage in dish and top with sauce. Crumble polenta over mixture. Top with cheese. Bake for 30 minutes or until bubbly and golden.