Ratatouille with polenta

Heat a non-stick frying pan over medium-high heat. Spray with oil. Add onion, garlic and herbs. Cook, stirring for 5 minutes or until onions are tender. Add zucchini, eggplant and capsicum and cook for a further 3 minutes. Pour in tomatoes, stock and tomato paste and bring to the boil. Reduce heat to low and simmer for 20 minutes or until vegetables are tender. Taste to season with salt and pepper. Serve over polenta.