Instructions: 1 Preheat oven to 400 degrees. Cut the tips from the aubergines, wash and slice in half lengthwise. Make little crosscuts in the pulp, sprinkle with salt and pepper, and drizzle with 2 tablespoons of the oil. Place on a baking sheets, cut side up, and roast for 20 minutes.

2 Meanwhile, heat 3 cups broth to boiling in a large saucepan. Reduce the heat to low and add the polenta in a stead stream, whisking constantly, until thickened. Cook for 25 minutes, stirring frequently and adding additional broth if necessary. The finished polenta will have a thick, creamy consistency.

3 Rinse a 14x16-inch metal pan with cold water. Shake off the excess water but do not dry. Stir the olives and chese into the polenta and pour into the pan. Cool to room temperature.

4 Remove the aubergines from the oven and carefully scoop out the pulp, leaving about 1/4-inch in the shell. Chop finely. Heat 2 tablespoons oil in a skillet and saute the onion over low heat for 5 minutes or until soft.

Add the aubergine pulp and saute for another 5 minutes, stirring constantly.

5 Using your hands, crumble the cooled polenta into the aubergine mixture and mix well.

6 Fill the aubergine boats with the polenta and aubergine. Place in an ovenproof pan. Drizzle the boats with the remaining oil, sprinkle with lemon thyme, and bake in a 450 degree oven for approximately 20 minutes.

Serve at room temperature.

VARIATIONS: For a creamier filling, add 1/4-cup cream at the end of step 5.

MAKE AHEAD: The polenta can be made up to 1 day in advance and refrigerated. Bring to room temperature before assembling the boats.

)Melanzana Ripiena.

Serves 4, takes 90 mins with moderate difficulty. I thought I had tasted just about every variation of stuffed aubergine there was to taste. And then I was invited for dinner at my friends house and she served the most inventive, the most savory, the most wonderful stuffed aubergine I have ever eaten. Here it is,

oil gets eaten.

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