Ratatouille with Polenta

Name: Ratatouille with Polenta
Ingredients: 3 cups water; ½ teaspoon salt; 1 cup polenta corn grits; 2 tablespoons extra virgin olive oil, plus more as needed; 2 zucchini, sliced into ¼” thick rounds; 2 yellow squash, sliced into ¼” thick rounds; 2 Chinese eggplant, sliced into ¼” thick rounds; 8 oz. canned tomato sauce; 2 sprigs fresh thyme; ½ teaspoon dried oregano; pinch red pepper flakes (optional); 2 oz. crumbled goat cheese or kite hill vegan ricotta (optional); 3 tablespoons fresh chopped Italian parsley