INGREDIENTS
12
Garlic cloves, whole
3
Japanese eggplant or one large eggplant
1
Onion
1
Red or yellow bell pepper
2
Tomatoes, medium
2
Zucchini or summer squash
4 1/2 cups
Water or stock
1
splash Balsamic vinegar
1 cup
Corn meal
2
Salt and pepper
1
Olive oil
1/2 cup
Cheese, grated
1 tbsp
Olive oil or butter
2-3 tablespoon fresh herbs - thyme or rosemary or combination of both