Stewed Eggplant and Tomatoes with Polenta
- For polenta:
- 5 cups water
- 1 cup stone ground coarse cornmeal (polenta)
- olive oil
- For stewed eggplant and tomatoes:
- 1/4 cup olive oil
- 1 large onion, diced
- 1 tablespoon finely minced garlic (about 4-5 cloves)
- 1.5 lbs. eggplant, diced (I used some purple and some orange)
- One 28 ounce can diced tomatoes in juice or puree (can use 2-3 cups fresh diced tomatoes)
- Fresh basil leaves, for garnish
- Sea salt and freshly ground black pepper
Preparation time 20mins
Cooking time 65mins
Adapted from cafejohnsonia.com
1.For the polenta: Bring the water to a rapid boil in a 3-4 quart pot. Add the salt and polenta. Lower heat and cook, stirring often, for about 30 minutes or until very thick. The polenta will start coming away from the sides of the pan. Remove from heat and stir in olive oil or butter. Taste and add more salt, if needed. Transfer to a serving bowl or casserole dish.
2.For stewed eggplant and tomatoes: In a large skillet, heat the olive oil. Add the onion, season with a little sea salt and cook, stirring frequently until the onion turns golden and softens, about 10-15 minutes. Add the garlic next and cook for 1 minute, or until fragrant. Next add the eggplant. Season again with a sprinkle of sea salt. Cook, stirring often until eggplant starts to turn golden. Add the tomatoes last and bring to a low simmer. Cook until the sauce starts to thicken and the flavors have melded, about 10-15 minutes. Keep warm until ready to serve.
3.To serve: Spoon some of the polenta into a serving bowl and top with the stewed eggplant and tomatoes.