Polenta With Eggplant Ragout

Peel the eggplants and cut into 3/4-inch slices. Place in a colander and sprinkle lightly with salt. Allow to drain for 30 minutes. Rinse, then wipe off all moisture and salt. Cut into bite-size pieces.

Heat the oil in a nonstick saucepan. Saute the onion over medium heat until transparent. Stir in the garlic and saute for 2 more minutes. Add the eggplant} bell pepper, tomatoes} and mushrooms.

Cover and cook for 8 to 10 minutes over medium heat, until the vegetables begin to soften. Add the lemon juice} tomato paste} basil} and parsley

Uncover and simmer until the vegetables are cooked through. Stir in the olives and capers. Add pepper to taste and adjust the seasoning if necessary

While the ragout is simmering make the polenta. Coat a 9-inch square cake pan with cooking spray. Bring 3 cups water to a boil in a deep pot. Add the polenta and simmer stirring frequently for 5 minutes. Remove from heat and stir in the cheese, oregano, and pepper.

Pour the polenta into the prepared pan and even out the top with a spatula. Let it sit for 10 minutes.

To serve: cut the polenta into squares. Place 2 on each plate and spoon the ragout over the polenta.