PINOY READERS

Assemble this casserole ahead of time and simply pop in the oven when ready to serve. ingredients 3 tablespoons olive oil 1 1/2 cup diced bell pepper 1 cup minced onion 3 cups diced eggplant 1/2 teaspoon salt 1/4 teaspoon pepper One 2-pound log prepared polenta, cut into slices 1/3-inch thick 3 cups shredded, precooked chicken One 24-ounce jar marinara sauce 1 1/2 cups shredded mozzarella cheese Cooking spray directions Preheat oven to 400 degrees F. Coat a 8 x 10-inch baking pan with cooking spray. Heat oil over medium-high heat until hot in a large skillet. Add bell pepper and onion; cook, stirring, 5 minutes. Add eggplant; cook, stirring, 5 minutes more, or until lightly colored. Season vegetables with salt and pepper. Layer half the polenta slices on bottom of baking pan. Cover with half the chicken and half the vegetables. Spoon half the marinara sauce over the chicken and sprinkle with half the mozzarella. Layer remaining ingredients in the same manner ending with mozzarella. Ba...