Roasted Tomatoes, Peppers and Eggplant Over Soft Polenta Recipe | Co+op

Ingredients

• 2 to 4 tomatoes (enough for 2 cups chopped)
• 1 eggplant
• 1 red bell pepper
• 1/4 cup extra virgin olive oil, divided
• 1/2 cup chopped fresh basil
• 2 cloves garlic, finely minced
• Salt and pepper, to taste
• 4 cups vegetable or chicken broth
• 1 cup polenta-style ground corn (coarsely ground)
• 1 tablespoon chopped fresh rosemary
• 1/4 cup feta or chèvre goat cheese, plus extra for garnish