Coat large skillet with nonstick cooking spray. Heat over medium-high heat. Add onion, fennel, zucchini and red bell pepper; sauté 5 to 7 minutes, or until vegetables are tender.
Add eggplant, tomatoes, Italian seasoning, salt and black pepper; bring to boiling. Cover and simmer 10 minutes, stirring often; add basil and stir. Serve immediately over polenta and sprinkle with Asiago cheese, if desired.
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