Creamy Polenta with Eggplant Caponata - The Local Palate

Ingredients

• 3 eggplants, diced into large chunks
• Pinch of salt, plus more to taste
• Olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 thyme sprig
• 2 pepperoncini, minced
• 1 tablespoon brown sugar
• 4 tablespoons cocoa powder
• Black pepper to taste
• Splash of balsamic vinegar
• 1 cup chopped basil
• 1½ cups milk
• 1½ cups heavy cream
• 1 bay leaf
• Salt
• 1 cup finely ground polenta
• 2 tablespoons butter
• For topping: Grated Parmigiano Reggiano, Basil leaves