Ratatouille

Ingredients

• 2 cups diced eggplant (from 1 large eggplant)
• 3 tablespoons olive oil
• 1½ cups yellow onion, diced
• 1 cup red bell pepper, diced
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1½ cups zucchini, diced
• 3 cloves garlic, minced
• 1 8-ounce can tomato sauce
• 2 cups Roma tomatoes, diced
• 1½ teaspoons fresh rosemary
• 1½ teaspoons fresh thyme
• Salt and pepper, to taste
• Soft polenta, for serving