• Preheat oven to 350°F. Grease 12- x 8-inch baking dish with oil; set aside.
• Heat oil in large sauté pan set over medium heat; cook peppers, onion, fennel and salt, tossing occasionally, for 8 minutes or until onions are softened. Sprinkle with cornmeal; spoon into prepared baking dish. Set aside.
• In bowl, beat together ricotta, eggs and Parmesan with fork until smooth; spread over vegetables. Bake for 25 to 30 minutes or until ricotta topping is set.

Recipe Provided by Chef Sharon Sanders