Name: Sautéed Eggplant with Polenta and Plant-Based Meat
Total time: 1 h
Cuisine: ItalianEurope
Ingredients: 1 (12-ounce) eggplant , trimmed, halved crosswise, and cut into 1-inch-thick wedges; 1 onion , halved and sliced thin; 5½ cups water , divided; 6 tablespoons extra-virgin olive oil , divided; 4 garlic cloves , sliced thin; 1 teaspoon table salt , divided; 12 ounces plant-based ground meat; 1 cup instant polenta; 2 cups canned crushed tomatoes; ¼ cup golden raisin; ¼ cup pitted kalamata olives , chopped; 1 tablespoon capers , rinsed; ¼ teaspoon red pepper flakes; 1 tablespoon chopped fresh parsley

Why This Recipe Works

Combine the lush meatiness of a Southern Italian ragù with the silky pungency of a Sicilian caponata, and the result is this extraordinary mash-up. Here, the tomatoey meat sauce mingles with tender bites of stewed eggplant, and all is served atop a pillow of golden polenta (a common pairing for ragù). Using quick-cooking plant-based meat and instant polenta means the whole thing can be made start to finish in an hour. We first cut the eggplant into thick wedges and gently braise it in a small amount of water flavored with onion, olive oil, and garlic, allowing the eggplant to soak up the braising liquid's flavors like a sponge. Once the liquid cooks off and the eggplant browns, we stir in the meat, followed by canned tomatoes, raisins, olives, and capers to complete the potent sauce. All that's left is to spoon the sauce on top of individual servings of the hearty polenta and dig in.

Before You Begin

Large eggplants disintegrate when braised; using a smaller eggplant ensures that the wedges stay intact.

Instructions

Cook eggplant, onion, ½ cup water, ¼ cup oil, garlic, and ¼ teaspoon salt in 12-inch nonstick skillet, covered, 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 onion are lightly browned, about 8 minutes. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes.

Meanwhile, bring remaining 5 cups water to boil in large saucepan over medium-high heat. Slowly add polenta while whisking constantly. Reduce heat to medium-low and cook until thickened, about 3 minutes. Off heat, stir in remaining 2 tablespoons oil and remaining ¾ teaspoon salt.

Stir tomatoes, raisins, olives, capers, and pepper flakes into eggplant-meat mixture and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 8 minutes. Season with salt and pepper to taste. Sprinkle with parsley and serve with polenta.