Polenta Lasagna

Directions

1. 1
   Place onion and garlic in the bowl of a food processor.
2. 2
   Process until finely chopped.
3. 3
   Scrape into a 10-inch quiche dish, and add the oil.
4. 4
   Stir to coat the onion and garlic.
5. 5
   In a 650- to 700-watt oven cook, uncovered, at 100 percent power for 2 minutes.
6. 6
   While onion and garlic are cooking, finely chop the eggplant and zucchini in the food processor.
7. 7
   Stir into the onion mixture.
8. 8
   Cook, uncovered, at 100 percent power for 4 minutes.
9. 9
   Leaving the dish in oven, add the tomato puree, oregano, thyme and salt.
10. 10
    Cook, uncovered, at 100 percent power for 3 minutes.
11. 11
    Remove from the oven, stir in the pepper and basil, and set aside.
12. 12
    Place half the polenta slices spoke-fashion in a 14-by-11-by-2-inch dish.
13. 13
    Top each slice with a fifth of the vegetable mixture.
14. 14
    Then top each with a piece of mozzarella and another slice of polenta.
15. 15
    Cook uncovered at 100 percent power for 5 minutes.