Preheat oven to 375°F.

In a large skillet, heat the olive oil over medium-high heat. Add the onions and sauté until they are soft and translucent, about 5 minutes.

Add the garlic, eggplant, zucchini, and bell peppers to the skillet, stirring to coat in the oil. Cook for 10 minutes, stirring occasionally.

Add the diced tomatoes, thyme, oregano, salt, and pepper to the skillet, and stir to combine.

Allow the vegetables to simmer for 10-15 minutes until they are tender and the flavors have melded together.

While the ratatouille is cooking, prepare the polenta squares. In a large pot, bring the water to a boil. Add the salt and slowly pour in the cornmeal, whisking constantly to prevent clumps from forming.

Reduce the heat to low and continue whisking the cornmeal mixture until it has thickened and begins to pull away from the sides of the pot, about 20-25 minutes.

Pour the polenta mixture into a greased baking dish, spreading it out evenly with a spatula. Allow to cool and set for 10 minutes.

Cut the polenta into squares and lightly coat them in flour. Fry until they are golden brown and crispy, about 2-3 minutes per side.

Serve the ratatouille alongside the polenta squares, garnished with fresh herbs or grated Parmesan cheese, if desired. Enjoy!