Instructions

for the ratatouille:

1. Heat 2 tablespoons of olive oil in a large sauté pan. Add the eggplant and season with a pinch of kosher salt. Cook, stirring frequently, until soft and starting to brown, 10 to 12 minutes. Transfer to a plate and set aside.
2. Add another tablespoon of oil to the same pan and add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Season with a pinch of kosher salt. Transfer to a plate and set aside.
3. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes until onion is soft and translucent. Add the garlic and another tiny pinch of kosher salt continue cooking for about 1 minute. Add the roma tomatoes and their juices and the wine. Stir just until wine has evaporated- about 3 minutes. Add tomato paste and sugar, and cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. Add the cooked eggplant and zucchini, 1/2 teaspoon kosher salt and pepper, and Italian seasoning to the pan; bring to a gentle boil, then reduce the heat to low, and simmer, uncovered, for about 10 minutes or until the eggplant and zucchini are soft. Taste and add more salt if necessary. Sprinkle with fresh basil just before serving.

for the polenta:

1. Bring the vegetable stock to a boil in a medium sized, heavy pot. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes.
2. Remove the pot from the heat. Add the Parmesan cheese, milk, and butter. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Keep warm until Ratatouille is done cooking.
3. To serve, divide polenta between 6 bowls. Top with a hefty scoop of the ratatouille. Garnish with fresh basil and more parmesan if desired.