Polenta with mediterranean vegetables

Polenta

• 1 eggplant (approx. 450 g), trimmed and cut into slices (5mm thickness)
• sea salt to sprinkle and season
• 80 g Parmesan cheese cut into pieces (3 cm)
• 900 g water
• 1 tbsp Vegetable stock paste (see Tips)
• 2 zucchinis (approx. 450 g), trimmed and cut into slices (3 mm thickness)
• 25 g extra virgin olive oil plus an extra 4 tbsp to fry
• 20 g salted butter
• 200 g polenta
• 2 garlic cloves
• 1 medium onion cut into quarters
• 200 g capsicum yellow or orange, cut into strips (5 mm)
• 1 tsp dried mixed herbs
• 3 - 4 tomatoes ripe but firm, cut into slices
• ground black pepper to season
• 250 g cream cheese cut into small pieces
• fresh basil leaves only, to garnish