Polenta

• 

  eggplant (approx. 450 g), trimmed and cut into slices (5mm thickness)

  1
• 

  sea salt to sprinkle and season
• 

  Parmesan cheese cut into pieces (3 cm)

  80 g
• 

  water

  900 g
• 

  Vegetable stock paste (see Tips)

  1 tbsp
• 

  zucchinis (approx. 450 g), trimmed and cut into slices (3 mm thickness)

  2
• 

  extra virgin olive oil plus an extra 4 tbsp to fry

  25 g
• 

  salted butter

  20 g
• 

  polenta

  200 g
• 

  garlic cloves

  2
• 

  medium onion cut into quarters

  1
• 

  capsicum yellow or orange, cut into strips (5 mm)

  200 g
• 

  dried mixed herbs

  1 tsp
• 

  tomatoes ripe but firm, cut into slices

  3 - 4
• 

  ground black pepper to season
• 

  cream cheese cut into small pieces

  250 g
• 

  fresh basil leaves only, to garnish