Gratitude Gourmet (tm)

Eggplant and Polenta make a delicious combination, and here's my new, quick recipe for you!
Ingredients:  18 oz pre-cooked polenta, 1 large eggplant (thinly sliced), sun dried tomatoes in olive oil, soy meatballs, 1 jar spaghetti sauce, 1 chopped onion.
Instructions: In an 8 X 8 inch baking dish, place the polenta on the bottom, add the sliced eggplant, add the chopped onion, add the sun dried tomatoes in olive oil, add the soy meatballs, add the 1 jar of spaghetti sauce. (add vegan cheese optional)  Bake for 45 minutes at 375 degrees.

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