Sautéed Eggplant with Polenta
By Jessica RudolphPublished on February 25, 2021
Time
45 minutes
Yield
Serves 4
Ingredients
2 (8- to 10-ounce) eggplants, trimmed, halved crosswise, and cut into 1-inch-thick wedges2 onions, halved and sliced thin5 ½ cups water, divided½ cup extra-virgin olive oil, divided4 garlic cloves, sliced thin2 ½ teaspoons table salt, divided1 cup instant polenta 2 cups canned crushed tomatoes ¼ cup golden raisins ¼ cup pitted kalamata olives, sliced1 tablespoon capers, rinsed¼ teaspoon red pepper flakes
Before You Begin
Serve with grated Parmesan cheese.
Instructions
- Combine eggplant, onions, ½ cup water, ¼ cup oil, garlic, and 1 teaspoon salt in 12-inch nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until water has evaporated and vegetables are softened, about 10 minutes. Uncover and continue to cook, stirring often, until eggplant and onions are lightly browned, about 8 minutes longer.
- Meanwhile, bring remaining 5 cups water to boil in large saucepan over medium-high heat. Whisk in polenta; reduce heat to medium-low; and cook until thickened, about 3 minutes. Off heat, stir in 2 tablespoons oil and remaining 1½ teaspoons salt.
- Stir tomatoes, raisins, olives, capers, and pepper flakes into eggplant mixture and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 8 minutes. Stir in remaining 2 tablespoons oil. Transfer polenta to serving platter. Top with eggplant mixture. Serve.
Time
45 minutesYield
Serves 4Ingredients
2 (8- to 10-ounce) eggplants, trimmed, halved crosswise, and cut into 1-inch-thick wedges
2 onions, halved and sliced thin
5 ½ cups water, divided
½ cup extra-virgin olive oil, divided
4 garlic cloves, sliced thin
2 ½ teaspoons table salt, divided
1 cup instant polenta
2 cups canned crushed tomatoes
¼ cup golden raisins
¼ cup pitted kalamata olives, sliced
1 tablespoon capers, rinsed
¼ teaspoon red pepper flakes
Ingredients
2 (8- to 10-ounce) eggplants, trimmed, halved crosswise, and cut into 1-inch-thick wedges
2 onions, halved and sliced thin
5 ½ cups water, divided
½ cup extra-virgin olive oil, divided
4 garlic cloves, sliced thin
2 ½ teaspoons table salt, divided
1 cup instant polenta
2 cups canned crushed tomatoes
¼ cup golden raisins
¼ cup pitted kalamata olives, sliced
1 tablespoon capers, rinsed
¼ teaspoon red pepper flakes
Ingredients
2 (8- to 10-ounce) eggplants, trimmed, halved crosswise, and cut into 1-inch-thick wedges
2 onions, halved and sliced thin
5 ½ cups water, divided
½ cup extra-virgin olive oil, divided
4 garlic cloves, sliced thin
2 ½ teaspoons table salt, divided
1 cup instant polenta
2 cups canned crushed tomatoes
¼ cup golden raisins
¼ cup pitted kalamata olives, sliced
1 tablespoon capers, rinsed
¼ teaspoon red pepper flakes
Why This Recipe Works
Large eggplants disintegrate when braised; using smaller eggplants ensured that the wedges stayed intact.
Before You Begin
Serve with grated Parmesan cheese.
Instructions
- Combine eggplant, onions, ½ cup water, ¼ cup oil, garlic, and 1 teaspoon salt in 12-inch nonstick skillet. Cover and cook over medium-high heat, stirring occasionally, until water has evaporated and vegetables are softened, about 10 minutes. Uncover and continue to cook, stirring often, until eggplant and onions are lightly browned, about 8 minutes longer.
- Meanwhile, bring remaining 5 cups water to boil in large saucepan over medium-high heat. Whisk in polenta; reduce heat to medium-low; and cook until thickened, about 3 minutes. Off heat, stir in 2 tablespoons oil and remaining 1½ teaspoons salt.
- Stir tomatoes, raisins, olives, capers, and pepper flakes into eggplant mixture and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 8 minutes. Stir in remaining 2 tablespoons oil. Transfer polenta to serving platter. Top with eggplant mixture. Serve.
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