Asiago Giambotta with Parmesan Polenta

Ingredients

• 1 tablespoon Bertolli^® Cooking Olive Oil
• 3 cups cubed eggplant
• 2 medium zucchini and/or yellow squash, halved, sliced 1/2-inch thick (about 2 cups)
• 1 medium red bell pepper, chopped
• 1 cup sliced mushrooms
• 1 medium onion, chopped
• 1 jar (24 ounces) Bertolli^® Five Cheese Sauce with Ricotta, Romano & Parmesan Cheeses
• 1 teaspoon fresh thyme leaves
• 1-1/2 cups polenta or yellow cornmeal*
• 6 tablespoons butter, cut into pieces
• 1 cup grated Parmesan cheese
• 1/2 teaspoon salt