100 grams feta cheese (use dairy-free feta if vegan)
fresh basil leaves for serving
Preheat oven to 200°C and line baking tray with parchment paper. Coat sweet potato cubes evenly in oil and spices. Arrange on the baking tray and bake for 20 minutes or until soft. Allow to cool. Don’t turn the oven off.
Reline baking tray with parchment paper. Turn the heat down to 180°C. Sprinkle eggplant slices with oil, salt and pepper to taste. Place on the baking tray and roast for 15 minutes or until tender.
In a large mixing bowl place potato cubes and mash using potato masher, add polenta and knead well together with your hands until the mixture resembles a ball of dough. Line a pizza pan with parchment paper, and press out the dough to a large circle about 5 mm thick. Bake at 200°C for 15-20 minutes or until the edges are slightly browned.
Remove from the oven, add roasted eggplant slices, cherry tomatoes, feta cheese and fresh basil leaves. You can pop it in the oven and bake for 5 more minutes. Slice up and enjoy.