Roasted Eggplant and Fennel on polenta

I made this. I love using unique vegetables and forming a meal around them. I also love using polenta as a base. Taking photos of my food while cooking it could become addicting. This tasted even better warmed up the next day for lunch. 

Basically instructions:

Sautéed 2 onions with olive oil and thyme

Boiled some lentils

Made polenta from 1 cup of corn meal

roasted diced baby eggplants and fennel on a medium oven until soft and golden. 

Made a creamy sauce in the vitamix using yogurt, lemon juice, garlic, salt, a little cream cheese and about 3/4 cup of the roasted vegetables.

Then I layered it all. Just look at the pics. Polenta,  melted butter, sautéed onions, lentils, then roasted veg, and lastly...the cream sauce.

Like I said it keeps really well and is even better the next day...