Poached Eggs on Polenta with Ratatouille

From: Chef Eric Palacios, Whole Foods, Los Angeles.

Yield: 12 servings.

POLENTA:
1/2 cup butter, melted
5 cups cooked polenta, warmed
2/3 cup Parmesan or Romano cheese, freshly grated
1/3 cup parsley, minced

RATATOUILLE:
1 lb. zucchini
1 lb. eggplant
1 lb. bell peppers, cored and seeded
1 lb. onions, sliced

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