Ratatouille Polenta Bake

1 medium bell pepper, coarsely chopped (1 cup)

1 small unpeeled eggplant, (1 pound), diced (2 cups)

1 medium zucchini, diced (1 cup)

1/2 teaspoon salt

1/4 teaspoon pepper

1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained

1 tube (16 ounces) refrigerated plain polenta (or any flavor)

2 tablespoons shredded Parmesan cheese

3/4 cup finely shredded mozzarella cheese (3 ounces)

1/4 cup chopped fresh parsley