Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce

• portions: 4 servings

Ingrédients

2/3 cup vegetable oil

1 medium eggplant, cut into 3/4-inch dice

2 teaspoons tomato paste

1/4 cup dry white wine

1 cup chopped peeled tomatoes (fresh or canned)

6 1/2 tablespoons water

1/4 teaspoon salt

1/4 teaspoon sugar

1 tablespoon chopped oregano

6 ears of corn

2 1/4 cups water

3 tablespoons butter, diced

7 ounces feta, crumbled

1/4 teaspoon salt

1 pinch Black pepper