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1
Roast the eggplant. Cut it into 3/4-inch cubes and toss with 1 tablespoon of the olive oil and salt and pepper to taste. Preheat the oven to 450 degrees. Brush a baking sheet with oil and place the eggplant in a single layer. Roast for 15 to 20 minutes, until the cubes are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices. Crimp the edges of the foil so that the eggplant is sealed in a big foil packet, and let steam for another 15 to 20 minutes. Turn the oven down to 350 degrees.
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2
Begin the polenta. Heat a 10-inch cast iron skillet over medium-high heat and add the millet. Toast, stirring or shaking the pan, until the grains begin to pop and smell sort of like popcorn. Add the stock and salt (up to 1 teaspoon, to taste). Transfer the pan to the hot oven. After 25 minutes give the millet a stir; bake for another 20-25 minutes. There should still be some liquid in the pan. Stir in the butter and bake for another 5-10 minutes, until the millet is thick and no more stock is visible in the pan.
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3
While the millet is in the oven make the tomato sauce. Pulse the tomatoes in a food processor until pureed. Heat the remaining tablespoon of olive oil over medium heat in a wide nonstick skillet or saucepan and add the garlic and thyme. As soon as it begins to smell fragrant (1/2 to 1 minute), add the tomatoes, sugar, eggplant, and salt, stir and turn up the heat. When the tomatoes begin to bubble, turn the heat to medium-low and cook, partially covered and stirring often, until thick and fragrant, about 20 minutes. Stir in the chickpeas and heat through. Remove from the heat, taste and adjust seasonings.
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4
When the polenta is done, remove it from the oven and if desired, stir in the Parmesan. Spoon into wide bowls, make a depression in the middle with the back of your spoon and top with the tomato, eggplant and chickpeas mixture. Garnish with more fresh thyme and Parmesan, and a drizzle of oil.
