INGREDIENTS
3/4 cup
Basil, loosely packed leaves
1 1/4
lbs Eggplant, medium
4 cloves
Garlic
1 tbsp
Oregano, fresh
2
lbs Plum tomatoes, fresh or canned
1
Yellow onion, cut into 1/4-inch pieces
1 tbsp
Balsamic vinegar
1
log precooked polenta
1
Pepper, Freshly ground
1/4 tsp
Salt, coarse
2 tbsp
Olive oil, extra-virgin