Slow-Cooked Ratatouille Over Goat Cheese Polenta

INGREDIENTS

• 1 tablespoon finely chopped fresh thyme leaves
• 3 tablespoons finely chopped garlic
• 1/4 cup tomato paste
• 1 cup coarsely chopped fresh basil leaves
• 3 tablespoons coarse salt
• 10 grinds black pepper
• One 28-ounce can whole peeled tomatoes
• 1 1/2 teaspoons coarse salt
• 1/2 stick unsalted butter
• Cooking spray
• 3 tablespoons unsalted butter, divided
• 1/4 cup all-purpose flour
• 1 1/2 cups polenta or coarse-ground cornmeal (not instant)
• 2 small to medium red onions, halved and thinly sliced (about 3 1/2 cups)
• 6 cups low-sodium vegetable or chicken stock
• 1/2 cup packed freshly grated Parmigiano-Reggiano (about 1/4 pound)
• 2 red bell peppers, cut into 1/2-inch pieces (about 3 cups)
• 3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups)
• 4 ounces fresh goat cheese (about 1/2 cup)
• 2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups)