Directions

1. Slice the zucchini in half lengthwise and then into quarters lengthwise. Cut the quarters into large bite-size pieces and set aside.   
2. Cut the eggplant into similar size pieces as the zucchini. Place eggplant in a bowl and sprinkle with salt. Toss well (this will help to prevent eggplant from absorbing too much oil).
3. Drain chickpeas in a colander and rinse well. This helps to remove any preservatives and some of the gas.
4. Thinly coat the sauté pan with olive oil. Add garlic and eggplant and cook until they begin to soften. Clear a space in the bottom of the pan and add the Italian seasoning.  Cook 1 minute until the seasoning becomes fragrant. Add zucchini, chickpeas and tomatoes and cook for 10 minutes.
5. In the meantime, prepare polenta. Place 3 cups water in saucepan and bring to a boil over medium to high heat. Add polenta or cornmeal. Stir well and cook over medium heat for a minimum of 5 minutes. Add black pepper and salt.
6. Place one quarter of the polenta in a deep plate or bowl and top with 1 cup of the vegetable mixture. 
7. Garnish with parsley and sprinkle with cheese, if desired. Serve immediately.