Baked Polenta withTomato and Eggplant

• 1.5 lbs to 2 lbs. fresh vine ripened whole tomatoes, roughly chopped
• 1 tablespoon Olive Oil
• 1 Bay Leaf
• 2 basil leaves
• 2 bunches parsley
• 1/2 yellow onion finely chopped
• 1 clove garlic minced
• Salt, pepper and sugar to taste
• 1 1/2 cups coarse corn meal
• 1 large eggplant, sliced 1/2 inch lengthwise and grilled, reserve
• (Optional) vegetarian cheese substitute
• Fresh herbs: oregano, marjoram, basil, chopped for garnish
  

Heat olive oil and add fresh tomatoes, bay leaf, basil, parsley, onion, and garlic. Cook for 30 minutes till tender. Pass through food mill. Return to saucepan and add vegan sugar to balance acidity. Season with salt and pepper. Bring 4 1/2 cups of water to a boil and add 1 1/2 teaspoons of salt. Whisk in the cornmeal in a stream so that there are no lumps. Use wooden spoon and stir till smooth. Let cool. Take out of pan and slice into 1/2 inch x 3 inch long pcs. Preheat oven to 400. Lightly grease a gratin dish, spread out 1 cup of tomato sauce over the bottom. Arrange
polenta, sliced eggplant and crumbled cheese in overlapping layers. Spoon remaining tomato sauce over layers to create bands of red sauce, yellow polenta and cheese. Crumble desired cheese over top and bake for 25 to 30 minutes. Slice. Serve over wilted greens such as spinach. Serves: 6-8

Comments:
I used canned chopped tomatoes and no cheese (vegan or otherwise). Also, I precooked the sliced eggplant in the microwave instead of grilling it. With that and using instant (5 minute) polenta, this was a really easy recipe. I can't recall if I used fresh herbs or not. I served it plain, not over wilted greens.