Pour beef broth and water into a saucepan and heat it on medium.
2 cups beef broth, 2 cups water
Once it comes to a boil, pour the polenta in and stir it until incorporated. Continue to stir it every 5 minutes until it's done at 25 minutes.
1 cup polenta
Meanwhile, heat your sauté pan on medium (I used my wok) and add olive oil.
2 tablespoons olive oil
Add eggplant, tomatoes, basil, oregano, salt, and garlic. Cook for 15 minutes, stirring the veggies while you stir the polenta.
1/2 teaspoon salt, 2 medium eggplants, 6 ounces tomatoes, 1 teaspoon basil, 2 teaspoons garlic paste, 1/2 teaspoon oregano, 1 teaspoon salt
Set veggies aside and once the polenta is done, stir in the goat cheese until it has melted
2 ounces goat cheese
Ladle some polenta in a bowl or dish, dollop some veggie on top.
Serve, smile, enjoy.