Ingredients

• 1/3 cup plus 1/2 cup extra-virgin olive oil
• 1 pound Japanese or regular eggplant cut into cubes
• Kosher salt and freshly ground black pepper
• 1 pound zucchini, cut into slices ,1 Yellow squash sliced
• 2 white or yellow onions, julienne
• 5 garlic cloves, finely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• Leaves from 1/2 bunch fresh basil, coarsely chopped
• Leaves from 8 fresh thyme sprigs
• Ssmall bunch fresh rosemary, tied with string and placed in pot
• 6 fresh tomatoes, plus 1 can diced canned Italian tomatoes (San Marzano is best)
• 2 Tbs good balsamic vinegar

• In lieu of water, use chicken stock or vegetable stock. That will give you more flavor in your polenta.
• When you have a creamy polenta, add 1/2 cup cream, and work it in with a wooden spoon.
• When your polenta is creamy and finished, add ½ cup of grated parmesan cheese. Make sure you have enough salt and place on a platter to receive the ratatouille.
• Enjoy!

Directions

Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is nice and soft and wilted. Move the eggplant out of the pan and onto the platter to drain.

Add another 1/4 cup olive oil to the pan, then the onions, garlic and herbs. Cook for 5 to 7 minutes, until the onions get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and serve warm over the polenta (see recipe).