Polenta with Vegetables and Feta

• 1 whole Eggplant
• 2 whole Red Peppers
• 1 whole Red Onion
• 2 cloves Garlic, Minced
• 4 Tablespoons Olive Oil
• Salt And Pepper, to taste
• 2-23 cups Water
• 1 cup Instant Cornmeal
• 1/2 cups Shredded Parmesan (optional, Omit If Vegan)
• 1 Tablespoon Tomato Paste
• 1/4 cups Feta, Crumbled Or Diced
• Chopped Cilantro, For Garnish

1. Preheat oven to 400 degrees F.
2. Cut the eggplant, bell pepper, and onion into 1-inch cubes.
3. Add vegetables to a large bowl and toss with garlic, olive oil, salt, and pepper.
4. Add vegetables in a single layer to a lightly greased baking sheet.
5. Cook for 45 minutes, until the vegetables are lightly browned, tossing after 20 minutes.
6. Bring water to a boil with salt in a small pot and add polenta (instant cornmeal) slowly while stirring the mixture.
7. Cook for 3 minutes, remove from heat and add the Parmesan.
8. Add half the vegetables to a food processor.
9. Add tomato paste, and pulse a few times until roughly chopped.
10. Serve vegetables over the polenta and sprinkle with feta and cilantro.
11. Recipe adapted from In Gartens Roasted Eggplant Spread.

eggplant, red peppers, red onion, garlic, olive oil, salt, water, cornmeal, parmesan, tomato paste, feta, cilantro

Taken from tastykitchen.com/recipes/special-dietary-needs/polenta-with-vegetables-and-feta/ (may not work)