Eggplant Bruschetta with Roasted Polenta

This recipe is sort of like a ratatouille. We’re calling it “bruschetta” because it’s great spread on good-quality, crusty whole-grain bread. To make this dish vegan, substitute nutritional yeast flakes for the Parmesan cheese. If you’ve never heard of nutritional yeast flakes before, look for them in the natural foods section (sometimes refrigerated) of your supermarket. It has a nutty and “cheesy” taste that’s wonderful on eggs, popcorn, and roasted veggies.