Heat oil in a 4-quart pot over medium heat. Add green pepper, onion, and garlic, and cook for 5 minutes, stirring frequently. Add eggplant. Cook and stir 5 minutes more. Stir in summer squash or zucchini, tomato, basil, salt, and pepper. Cover and cook 5 to 7 minutes more or until vegetables are tender, stirring occasionally. Stir in parsley. To serve, top warm Polenta with vegetable mixture. Sprinkle Parmesan cheese over each serving. Makes 4 to 6 servings.
Make it a meal with marinated deli salad, hard rolls, and apple tart.