I started with these ingredients:
This version is my "quick" version of ratatouille, so I'm making it all in one pot (preferably use a ceramic coated cast iron pot, if you have one). If I had more time, I might roast the eggplant separately in the oven before adding it to the stew. But this way works well too!
Cooking eggplant always takes longer than I expect. It has a spongy texture that takes a while to soften. If you use the smaller, lighter purple Japanese eggplants, they will cook more quickly.
In the meantime, you can cook your polenta. It only takes a few minutes. I had the "quick cooking" kind, which is even faster. I cooked it according to package instructions, 1 cup polenta with 2 1/4 c. water.
Anyway, back to the ratatouille. To serve, I just put a small serving of polenta in the bottom of the bowl, ratatouille on top, and a bit of Parmesan cheese.