Polenta with Vegetables and Feta

Preheat oven to 400ºF.

Cut the eggplant, bell pepper, and onion into 1-inch cubes. Add vegetables to a large bowl and toss with garlic, olive oil, salt, and pepper. Add vegetables in a single layer to a lightly greased baking sheet. Cook for 45 minutes, until the vegetables are lightly browned, tossing after 20 minutes.

Bring water to a boil with salt in a small pot and add polenta (instant cornmeal) slowly while stirring the mixture. Cook for 3 minutes, remove from heat and add the Parmesan.

Add half the vegetables to a food processor. Add tomato paste, and pulse a few times until roughly chopped.

Serve vegetables over the polenta and sprinkle with feta and cilantro.

Recipe adapted from In Garten’s Roasted Eggplant Spread.