Eggplant vegetable stew with corn polenta

Ingredients:

Vegetable stew

• 2 tbsp. l. olive oil
• 2 tablespoons butter
• 1 eggplant, finely diced
• 1 onion, thinly sliced
• 1 zucchini, finely diced
• 1 red bell pepper, finely diced
• 4 cloves garlic, crushed
• 1 tbsp Italian seasoning
• 1 tbsp tomato paste
• 1 can (800 g) of canned whole tomatoes in their own juice, mashed by hand
• Fresh basil, for serving

Polenta

• 3 cups vegetable broth
• 1 teaspoon garlic powder
• 1 tsp onion powder
• 1 cup quick-cooking polenta
• 2 tablespoons salted butter
• 1/3 tbsp. + 1/4 tbsp. grated parmesan

Preparation:

1. Vegetable stew:
   
   In a large skillet with high sides, heat the olive oil and butter over medium heat. Add the eggplant and onion. Stir and cook until the vegetables begin to wilt, about 2 minutes. Add the zucchini, red pepper, garlic, and Italian seasoning. Cook, stirring, until softened, another 2–3 minutes. Add the tomato paste, some salt and pepper, and stir. Add the tomatoes, stir again, and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
2. Polenta:
   
   Meanwhile, bring the vegetable broth to a boil. Sprinkle with garlic powder and onion powder. Slowly pour in the polenta, stirring constantly to avoid lumps. Bring to a boil, then reduce heat. Simmer for 5 minutes, until the polenta thickens. Remove from heat, then stir in the butter and 1/3 cup Parmesan. Season with salt to taste, cover, and set aside.
3. Check the vegetables, taste, and add salt. Before serving, spoon the polenta into bowls, making indentations in the center. Fill the indentations with vegetables. Sprinkle with the remaining 1/4 cup Parmesan and basil.