INGREDIENTS
1
Asian eggplant
1/4 cup
Basil, fresh
2
Garlic cloves
1 tsp
Oregano, dried
1 can
Tomatoes
1
Yellow onion
1
Yellow squash
1
Zucchini
1 tbsp
Tomato paste
2 tbsp
Capers
1 cup
Polenta
1
Kosher salt and freshly ground pepper
1 tsp
Salt
2 tbsp
Olive oil, extra-virgin
4 cups
Water