Polenta and vegetable salad

Ingredients

• 3 1/3 cups 1% milk
• 1 1/2 oz butter
• 1 1/2 cups instant polenta
• 1 large eggplant (thinly sliced lengthwise)
• 1/4 cup olive oil
• 2 red peppers (halved and deseeded)
• 7 oz shallots (halved but not peeled)
• 1 red chili pepper (halved lengthwise and deseeded)
• 1 garlic clove (unpeeled)
• 1 tbsp lemon juice
• 1/2 cup black olives (pitted)
• 1 1/2 oz Parmesan cheese (shaved)
• 1 tbsp fresh basil leaves