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These are attractive and light, making them perfect for a healthy weeknight meal. We like the De La Estancia brand of organic polenta, which is made in Argentina.  http://delaestancia.net/

3 cups broth + 1 tablespoon olive oil

1 cup quick cooking polenta

1 baby eggplant

1 jar roasted red peppers

4 tablespoons zeytin ezmesi or another olive tapenade

Olive Oil

a few shards of Parmesan or Pecorino cheese

Bring the broth and oil to a boil, and stir in the polenta.  Whisk until thick.  When the mixture is thick, pour it into a square baking dish, loaf pan, or 2" baking tray lined with wax paper.  Smooth over the top to distribute evenly and allow to cool.  When completely cool and set, flip onto a cutting board, remove the paper, and slice into squares.  The best would be to have 4 thick squares, but you should just make-do with what you have in your kitchen. 

Meanwhile, slice the eggplant across horizontally into 1/2" thick rounds.  Brush lightly with olive oil and bake in a 400 degree oven for 20 minutes, turning over half way through. 

Heat up a couple tablespoons of olive oil in a grill pan (or saute pan if you don't have), and grill the polenta squares on each side.  Top each with a thin layer of olive paste, baked eggplant, a layer of roasted pepper, and a couple shards of cheese.  You can bake these if you want the cheese melted, but we like them as is also. 

Makes 4 polenta squares. 

Note: You can buy Turkish olive paste from http://www.kitchencaravan.com/recipe/whole-wheat-rigatoni-olive-paste