250g plant aged cherry tomatoes
200g Perino tomatoes
2 tbsp olive oil
1 red onion, coarsely hacked
1 red capsicum, cultivated, coarsely slashed
2 garlic cloves, squashed
2 Lebanese eggplants, divided lengthways, thickly cut
2 zucchini, divided lengthways, thickly cut
3 cups (750ml) vegetable stock
3/4 cup (125g) polenta (cornmeal)
100g fetta, disintegrated
Preheat broiler to 200°C. Line a heating plate with preparing paper. Spot the plant aged tomatoes on lined plate. Cook for 15 mins or until the tomatoes start to implode.
In the mean time, down the middle the Perino tomatoes into equal parts. Warmth oil in an enormous profound skillet over medium warmth. Add the onion and cook, blending periodically, for 3 mins or until the onion relax. Add the capsicum and garlic. Cook for 2 mins or until the capsicum is delicate.
Add the eggplant, zucchini and Perino tomatoes to onion combination. Cook for 10 mins or until the tomato separates and the vegetables are delicate.
While vegetables are cooking, acquire stock to the heat up a pan over high warmth. Lessen warmth to medium-low. Steadily add the polenta in a meager, constant flow, whisking continually. Cook, mixing with a wooden spoon, for 5 mins or until the polenta thickens.
Split the polenta between serving bowls. Top with the vegetable combination, fetta and plant aged tomatoes.