Aubergine Polenta Casserole Recipe

• 2 tsp extra virgin olive oil
• 1 med aubergine, (1 to 1 1/4 lbs.) peeled and cut into 1-inch chunks
• 2 med portobello mushrooms stemmed and cut into chunks
• 1 x zucchini cut into 1-inch chunks
• 1 x yellow summer squash cut into 1-inch chunks
• 2 med clove garlic, chopped
• 25 ounce jarred pasta sauce
• 15 ounce canned white beans, rinsed and liquid removed
• 24 ounce prepared polenta roll, sliced (about 1/2 inch thick)
• 8 ounce soy mozzarella or possibly mozzarella cheese, shredded (2 c.)

Directions