Eggplant Caponata with Creamy Polenta

Eggplant Caponata with Creamy Polenta

Eggplant Caponata with Creamy Polenta

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Eggplant Caponata with Creamy Polenta

Servings

4

Ingredients

For the Caponata
For the Polenta

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!

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