Polenta with Eggplant Onion and Tomatoes

Ingredients

• 10 tablespoons olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 large eggplant (about 1 3/4 pounds), cut into 1/2-inch cubes
• 2 tomatoes (about 3/4 pound), cut into 1/2-inch pieces
• 1 cup canned crushed tomatoes in thick puree
• 3 tablespoons chopped fresh parsley
• 2 1/4 teaspoons salt
• 1/4 teaspoon fresh-ground black pepper
• 4 1/2 cups water
• 1 1/3 cups coarse or medium cornmeal
• 6 tablespoons grated Parmesan

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