1 lb. eggplant (1 large), trimmed and cubed
8 oz. (2 small/medium) zucchini, trimmed and cubed
8 oz. (2 small/medium) yellow squash, trimmed and cubed
1 large sweet onion, diced
1 lb. tomatoes, cored and diced
5-6 garlic cloves, chopped
6 tbsp olive oil
freshly ground pepper, to taste
2 tsp sea salt, divided
2 tsp Herb de Provence
1/2 cup red or rose wine
dash of hot pepper sauce
3 cups water
1/2 tsp sea salt
1 cup polenta (coarse ground yellow cornmeal)
2 tbsp unsalted butter
1 tbsp chopped fresh thyme or 1 tsp dry
1 tbsp chopped fresh parsley or 1 tsp dry
fresh ground pepper, to taste
Preheat oven to 400F
In a 9×13 baking pan, toss the eggplant, zucchini, yellow squash, onion, garlic and tomatoes with 4 tbsp olive oil, few grinds of black pepper, 1 tsp salt and 2 tsp Herb de Provence. Mix well, and roast in the preheated oven for 45-50 minutes, or until the vegetables are done.
Remove from the oven and transfer to a cast iron skillet, add remaining 2 tbsp olive oil. Add the wine, remaining 1 tsp salt and a dash of hot pepper sauce. Cook over medium heat for 10 minutes, stirring frequently, until the liquid has cooked off. Remove from the heat and seat aside while preparing the polenta.
Prepare the polenta
Boil the water and salt in a medium saucepan over high heat. Gradually stir in the polenta in a thin, steady stream. Reduce the heat and simmer, stirring frequently to prevent sticking, until the mixture is very think, about 10 to 15 minutes.
Remove from the heat and stir in the butter, herbs, salt and pepper to taste. Set aside.
Assemble the pie
Heat the boiler.
Pour the vegetable mixture into the prepared dish. Spoon the polenta over the vegetables and level it off with a spatula. Place under the broiler for 5 to 8 minutes, until the polenta is golden brown.
Cool at least 15 minutes before serving.
Note: you can also use marjoram and oregano instead of the thyme and parsley.
Recipe from A Year of Pies