Ratatouille over Creamy Polenta — San Gennaro

Ingredients

• 4 tablespoons olive oil
• 1 white onion, finely chopped,
• 2 cloves garlic, minced
• 1 yellow, red or orange bell pepper, diced
• 28 ounces can crushed tomatoes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 10 to 12 fresh basil leaves, minced
• 1 small eggplant, cut into 1/4-inch-thick slices
• 1 medium zucchini, cut into 1/4-inch-thick slices
• 1 medium yellow squash, cut into 1/4-inch-thick slices
• 4 Roma tomatoes, cut into 1/4-inch-thick slices
• 1 red onion, thinly sliced
• 1 tablespoon fresh thyme, minced
• ¼ cup toasted pine nuts
• 1 tube San Gennaro Traditional Italian Polenta
• 1 Tablespoon olive oil
• 1 cup chicken stock
• ¼ cup goat cheese, crumbled