Slow-Cooked Ratatouille Over Goat Cheese Polenta

INGREDIENTS

1 cup

Basil, fresh leaves

Eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups), large

3 tbsp

Garlic

Red bell peppers, cut into 1/2-inch pieces (about 3 cups)

Red onions, halved and thinly sliced (about 3 1/2 cups), small to medium

1 tbsp

Thyme, fresh leaves

1 28 ounce can

Tomatoes, whole

Zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups), medium

1/4 cup

Tomato paste

6 cups

Vegetable or chicken stock, low-sodium

1/4 cup

All-purpose flour

grinds Black pepper

1 1/2 cups

Polenta or coarse-ground cornmeal

3 1/2 tbsp

Salt, coarse

Cooking spray

3 tbsp

Butter, unsalted

1/2 stick

Butter, unsalted

4 oz

Goat cheese, fresh

1/2 cup

Parmigiano-reggiano, packed