Ratatouille And Polenta Pot Pie

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2 1/2 Tbs. olive oil

1 large onion, quartered and thinly sliced

1 large eggplant, peeled and cut into 3/4-inch cubes

1 tsp. salt

1 large green bell pepper, sliced

2 medium cloves garlic, minced

2 cups canned crushed tomatoes or 2 large ripe tomatoes, seeded and chopped

1 medium zucchini, cut into 1/2-inch dice

2 Tbs. chopped fresh parsley

2 to 3 tsp. tomato paste

2 tsp. red wine vinegar

1 tsp. dried basil or 1 Tbs. chopped fresh basil

1 recipe Basic Polenta (soft version)

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