Crispy Chickpea & Roasted Eggplant Caponata with Creamy Polenta

Ingredients

• 2 cans (15 oz) dried chickpeas (canned, drained), rinsed and patted dry
• 1.5 lbs eggplant, cubed, 1-inch pieces
• 1 large red bell pepper, diced
• 1 medium yellow onion, diced
• 1 can (14 oz) San Marzano tomatoes, crushed, fire-roasted preferred
• 3 tbsp capers in brine, drained and rinsed
• 8 leaves fresh basil, torn
• 2 tbsp pine nuts, lightly toasted
• 1 cup polenta (cornmeal), whole grain, stone-ground
• 4 cups vegetable broth, low-sodium
• 0.75 cup aged Pecorino Romano, finely grated
• 6 tbsp extra virgin olive oil, divided
• 4 cloves garlic cloves, minced