Preheat your oven to 350 degrees. Choose a small to medium baking dish with low sides for your lasagna.
Optional step: While the caponata filling cooks, arrange the polenta slices on a baking dish, season with salt, and bake until lightly golden brown. This step improves the texture of the pre-cooked polenta and deepens the flavor, but isn't necessary.
Heat a skillet over medium high heat, when hot add oil, swirl to coat. Add the eggplant and zucchini to the pan. Cook, stirring occasionally, until lightly golden brown.
Stir in the Mesa de Vida Mediterranean cooking and seasoning sauce, raisins, and salt to taste. Simmer for 15 minutes, stirring occasionally, then remove from heat.
Prepare your baking dish by coating with a bit of oil or butter. Layer in sauce, polenta slices, and cheese until you have all of your ingredients used up. Unlike a regular lasagna, the polenta slices may not cover every layer completely. Alternate the arrangement of the slices so every spoonful has an even amount of components.
Bake until golden brown and bubbly, about 15 minutes. Garnish with fresh basil and toasted pine nuts, and enjoy!
This can also be served at room temperature.