05Crush tomatoes with your fingers and add them in the pan with vinegar. Reduce heat and simmer until the rest of the meal is complete.06Bring 1 1/4 cups of water to a boil in a covered pot.07Cut the skin from eggplant and cut into 1/2-inch chunks. Add to tomatoes.08Add polenta, one tablespoon at a time, to the boiling water, stirring well, and cook over medium-high heat until polenta thickens.09Season the polenta with salt and pepper.10Meanwhile, coarsely grate the cheese.11Spoon polenta onto two dinner plates; top with tomato-eggplant sauce, and sprinkle with cheese. Serve with bread.