Instructions

1. In a large pot or deep saute pan, heat a couple Tablespoons of olive oil and saute the onion and peppers with the garlic until all are softened.

2. Add the eggplant and cook for about 4 minutes and then add the zucchini. Stir in the tomatoes and cook until the juices start to thicken up.

3. Then, add the vinegar, herbs, and lemon zest. Remove from heat when all vegetables are tender and nicely coated with the tomato-y herb sauce.

4. Serve with polenta cakes and fresh basil.

5. Remove the polenta roll from the plastic. Cut into rounds 1 inch thick and brush with olive oil. Bake at 450 degrees for about 30 minutes, flipping at least once while baking. Polenta cakes should be slightly brown and crispy on the outside and still creamy on the inside.