Spread the peppers, aubergine and courgette on a tray, brush with oil and cook under a hot grill for 7-10 minutes on each side until brown at the edges.
Meanwhile, heat 1tbsp of the oil in a frying pan and gently cook the onion until browned. Add the garlic (crushed), tomatoes, oregano and white pepper. Simmer for 5 minutes then add the basil leaves.
Cut the polenta into 1cm (½in) thick slices. Fry in oil for 5 minutes on each side until golden and crisp.
Serve the polenta topped with a spoonful of the tomato sauce. Sprinkle on a few basil leaves and serve.
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