Eggplant Puttanesca with Green Onion Polenta

1 tbsp olive oil
3 gloves garlic, chopped roughly
1 red onion, chopped roughly
1 tsp capers
1/2 head of celery (or 1 celery heart), chopped
12 stuffed queen olives (green, with pimientos), chopped roughly
1 eggplant, cut into 1/2" cubes
2 zucchini, quartered lengthwise and cut into 1/4" wedges
3 cans diced tomatoes
1 can red kidney beans (liquid included)
1/2 bottle (about 2 cups) merlot or burgundy wine
1 tsp Sriracha hot sauce (or 1/2 tsp red pepper flakes, although Sriracha is nicer)
1 tsp dry thyme
1/2 tsp kosher salt
2 tbsp fresh basil, chopped

sauté red onion, celery, capers, olives and garlic in olive oil for about five minutes. Add eggplant and zucchini and sauté for about five more minutes. Add wine and cook on medium heat for 10 minutes until alcohol is cooked out. Add tomatoes, kidney beans, thyme and Sriracha and continue cooking for about 20 more minutes until some of the liquid evaporates. Finish with salt and pepper to taste and fresh basil. Serve over pasta or green onion polenta (recipe below).

3 cups water
1/2 tsp kosher salt
1/2 bunch green onions, chopped
1/2 cup grated romano cheese
1 cup coarse-ground cornmeal (also called "grits")

Heat water and salt to boil in a medium saucepan and add cornmeal slowly, whisking as you go. Continue to boil over medium heat, stirring constantly. Add cheese and onions at the end of cooking. When mixture is very thick (it should only take about 5-10 minutes or so), pour into a long tupperware container or glass pan that has been sprayed with nonstick spray. Refrigerate until cool, about 1-2 hours. After mixture has cooled and set (it should be firm), cut into patties and fry in olive or peanut oil until both sides are brown.