Polenta with Vegetables and Feta

1. 1

   Preheat oven to 400 degrees F.

2. 2

   Cut the eggplant, bell pepper, and onion into 1-inch cubes.

3. 3

   Add vegetables to a large bowl and toss with garlic, olive oil, salt, and pepper.

4. 4

   Add vegetables in a single layer to a lightly greased baking sheet.

5. 5

   Cook for 45 minutes, until the vegetables are lightly browned, tossing after 20 minutes.

6. 6

   Bring water to a boil with salt in a small pot and add polenta (instant cornmeal) slowly while stirring the mixture.

7. 7

   Cook for 3 minutes, remove from heat and add the Parmesan.

8. 8

   Add half the vegetables to a food processor.

9. 9

   Add tomato paste, and pulse a few times until roughly chopped.

10. 10

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

11. 11

    Recipe adapted from In Gartens Roasted Eggplant Spread.

* Per serving · 4 servings · Values may vary.