Vegetable Medley with Polenta

3 tbsp extra virgin olive oil
4 large cloves garlic minced
1 onion sliced
5 sundried tomatoes, chopped
1 small bunch parsley, chopped
3 fresh basil leaves, chopped
1 red pepper sliced
1 yellow pepper sliced
1 medium eggplant peeled and cubed
1 zucchini cubed
2 tbsp olivada (olive paste) optional
1 can whole plum tomatoes (or fresh)
1/4 cup dry sherry or white wine
salt and pepper to taste

Polenta:
6 cups water
1 tsp salt
2 cups polenta or coarse cornmeal
1/4 cup butter
1/2 cup freshly grated Parmesan cheese

Heat oil and add garlic, onion, sun-dried tomatoes, parsley and basil. Sauté 10 minutes. Add peppers, eggplant and zucchini; stir and sauté 5 minutes. Add olivada if desired, tomatoes and wine. Simmer 40 minutes. Season to taste.
Bring water and salt to boil. Simmer add cornmeal in a slow stream stirring as you pour. Simmer 15 - 20 minutes stirring constantly. Remove from heat add butter and Parmesan. Mix well and spoon into individual bowls topping with the vegetables and sauce.
Serve immediately.