Eggplant Caponata with Creamy Polenta
Image: My Intuitive Health
Eggplant Caponata with Creamy Polenta
Servings
4
Ingredients
For the Caponata
- 1 red onion
- 1 red pepper, 1 inch dice (1 cup each)
- 2 eggplants, peeled and diced
- 3 tbsp white sugar
- 2-3 tbsp white vinegar
- 1 cup tomato sauce (store-bought is fine)
- ¼ cup raisins
- 2 tbsp capers
- ¼ cup pinenuts
- Salt and pepper to taste
For the Polenta
- 4 cups vegetable or chicken stock (optional to do half milk)
- 1 cup of stone ground cornmeal
- 1/3-1/2 cup grated parmigiano reggiano
- 2-3 tbsp. butter
- Salt and black pepper
- Parmesan, goat cheese, or basil to garnish
Instructions
In a large sauté pan, cook the peppers and onion until soft (about 15-20 minutes). Remove from heat and set aside.
Peel the eggplant in striped and cut into 1 inch dices. Add to the other saute pan with 2 tbsp of oil and ¼ cup of water. Let cook, covered, for about 30 minutes or until fork-tender.
Add sugar and 2-3 tbsp white wine vinegar.
Add tomato sauce, raisins, and capers. Taste for seasonings and adjust salt, pepper, and sugar. Garnish with pinenuts.
For the Polenta
Bring the stock to a boil in a large pot. Gradually whisk in the cornmeal. Keep whisking for a couple of minutes until the polenta thickens, then turn the heat down to low. Continue to stir often for about 10 minutes until it is tender and smooth. Season salt and black pepper then stir in the butter and parmesan. Stir until smooth. For extra smooth polenta, blend the cooked polenta in a food processor, blender, or emersion blender. If it becomes too thick you can add milk or broth. Taste for seasonings and adjust. Spoon into a bowl and then spoon the caponata over the top. Finish with fresh basil, parmesan, and goat cheese. Enjoy!
Shopping List
Produce
- 2 large eggplants
- 1 red bell pepper
- 1 onion
- Optional fresh basil for garnish
Dairy
- Parmesan
- Butter
Pantry Staples
- White sugar
- White vinegar
- Tomato sauce
- Raisins
- Capers
- Pinenuts
- Broth (vegetable or chicken)
- Stoneground Cornmeal
- Salt & pepper
