Caponata with Creamy Parmesan Polenta

Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion, eggplant, and capsicum and cook, stirring, for 8 minutes or until the vegetables have softened. Add the garlic and cook for a further 1 minute or until fragrant. Add the vinegar, capers and some salt and pepper to taste. Simmer gently for 10 minutes, or until the vegetables are tender and the mixture has thickened. Stir through the basil.

Meanwhile, place the milk and water in a medium saucepan over a medium-high heat and season with salt and pepper. Bring to a simmer. Gradually add the polenta, and cook whisking for 2-3 minutes or until thickened. Stir through the Parmesan cheese.

In a small frying pan over a medium heat, toast the pine nuts until lightly golden and toasty.