3.Toss pumpkin with half the oil in a medium shallow baking dish; roast, in a single layer, for 30 minutes.
4.Place the water in a medium saucepan; bring to the boil. Gradually add polenta, stirring constantly, reduce heat. Simmer, stirring, for about 10 minutes, or until polenta thickens. Remove from heat, stir in cheese, rocket and pumpkin; spread into pan, cool for 10 minutes. Cover; refrigerate for about 1 hour or until firm.
5.Meanwhile, to make the ratatouille: Chop eggplant, zucchini and capsicum into 1cm pieces. In a large frying pan, heat half the oil; cook eggplant and zucchini, stirring, for about 3 minutes or until browned all over. Remove from pan. Heat remaining oil in same pan; cook capsicum, onion and garlic, stirring, for about 2 minutes, or until onion softens. Add tomatoes, sauce, the water and eggplant mixture; bring to the boil. Reduce heat, simmer, uncovered, for about 10 minutes, or until vegetables are tender. Remove from heat; stir in basil.
6.Turn polenta onto a chopping board; trim edges. Cut into quarters; cut each quarter into three slices. In a large frying pan, heat remaining oil; cook polenta for about 3 minutes each side, or until browned all over.
7.Divide polenta slices onto serving plates; top with ratatouille, serve with rocket.
Add a little sugar to the ratatouille to reduce any acid taste, if you like. If you want to reduce or eliminate the oil, the ratatouille can be cooked in the oven. Combine all the ingredients in an ovenproof dish and bake at 180°C (160°C fan-forced) for about 30 minutes.