Polenta with mediterranean vegetables

Polenta

• 1 eggplant (approx. 450 g), trimmed and cut into slices (5mm thickness)
• sea salt, to sprinkle and season
• 80 g Parmesan cheese, cut into pieces (3 cm)
• 900 g water
• 1 tbsp Vegetable stock paste (see Tips)
• 2 zucchinis (approx. 450 g), trimmed and cut into slices (3 mm thickness)
• 25 g extra virgin olive oil, plus an extra 4 tbsp to fry
• 20 g salted butter
• 200 g polenta
• 2 garlic cloves
• 1 medium onion, cut into quarters
• 200 g capsicum, yellow or orange, cut into strips (5 mm)
• 1 tsp dried mixed herbs
• 3 - 4 tomatoes, ripe but firm, cut into slices
• ground black pepper, to season
• 250 g cream cheese, cut into small pieces
• fresh basil, leaves only, to garnish