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Recipe submitted by Lori Penny / lpenny@erols.com

Polenta and Eggplant Sauce

Ingredients (use vegan versions):

    2c boiling water
    1/2 oz. dried mushrooms (anykind)
    6 1/2c water
    1 1/2c polenta or yellow cornmeal
    1 red pepper, cut in strips
    2T parsley
    2 1/2c canned tomatoes, crushed
    2c cubed eggplant
    1/2c chopped onions
    1T olive oil

Directions:

1. In a small bowl, combine the boiling water and mushrooms. Let soak until soft.  Drain, reserve the soaking liquid. 2.  In a large frying pan, heat oil. Add eggplant, cook for 5 min. or until browned and soft. Stir in mushrooms, peppers, and onions; stir constantly. 3.  Pour in the tomatoes and reserved mushroom liquid; bring to a boil. Reduce heat and simmer for 45 minutes, or until sauce is thickened. 4. Meanwhile, prepare the polenta by bringing the 6 1/2c water to a boil in a 3-quart saucepan.  Slowly wisk in the polenta or cornmeal. Reduce the heat to low; cook; stirring often, for 30 to 35 minutes, or until thick and smooth. 5. Pour the polenta onto a large serving platter and keep warm until sauce is ready. Spoon the eggplant sauce on top. Sprinkle with parsley.

Serves: 2

Preparation time: 20

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I found that this recipe is easy to make and that ingredients can be varied according to the cooks inclinations.  Salt and/or tamari gives it bite.   Crushe'd red peppers add yet another dimension to the medley of tastes.

Archived comment by: axwall

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