Caponata with cheesy polenta - Good Food Middle East

Ingredients

• 1-2 tbsp olive oil
• 1 red onion, cut into thin wedges
• 1 courgette, cut into rounds
• 1 aubergine, cut into chunks
• 2 garlic cloves, crushed
• 2 tsp dried oregano
• ¼ tsp chilli flakes
• 400g can chopped tomatoes
• 30g pitted green olives, halved
• ½ tbsp capers, drained and rinsed
• ½ small bunch of basil, finely chopped, plus extra to serve
• 100g instant polenta
• a little milk, to loosen (optional)
• 40g parmesan or vegetarian Italian-style hard cheese, grated