Easy recipe Eggplant and Mushroom Polenta Bake Recipe

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about three tablespoons olive oilone one/about two pounds Japanese eggplant , large diceone pound cremini mushrooms , stems trimmed and mushrooms quarteredone third cup dry red wineone/about two medium yellow onion , small diceone teaspoon dried oreganoabout three/four teaspoon red pepper flakesKosher saltfive medium garlic cloves , mincedone/about two cup green olives (Recipes by ingridients olives) , pitted and coarsely choppedone (fourteen-one/about two-ounce) can crushed tomatoesone cup waterFreshly ground black pepperabout three cups water , plus more as neededabout two cups whole milkabout two teaspoons kosher saltone one/about two cups polenta (or coarsely ground cornmeal)one/about two cup finely grated Parmesan cheese (Recipes by ingridients cheese) (about one one/about two ounces)one one/about two cups shredded fontina cheese (Recipes by ingridients cheese) (about five ounces). A vegetarian main dish with a filling of thick, chunky eggplant, mushrooms, and tomato sauce (Recipes by ingridients sauce) covered with cheesy polenta and broiled until bubbly..