Tonight's dinner is one of my favorites. Although there are quite a few ingredients it's easy to prepare and makes a lot so you'll have leftovers. Ordinarily leftovers are not something I want but for this dish I happily make an exception.
Eggplant Caponata and Herb Polenta
2 tablespoons olive oil
4 cloves garlic
1/2 teaspoon crushed red pepper flakes (I leave out, Kevin and I can add to our dishes)
1 red bell pepper
1 large sweet onion (or any onion that I have)
2 ribs celery
1 jar (2 ounces) capers (or whatever I have left in a jar)
1/2 cup golden raisins (or regular if that's all I have)
1 medium firm eggplant, diced
1 can (28 oz) diced tomatoes
1 can (14 oz) crushed tomatoes
3 cups veggie stock
1 cup quick cook polenta
2 sprigs fresh thyme
1/4 cup grated Romano or Parmigiano Reggiano cheese
2 tablespoons butter
salt and pepper to taste
Dice pepper, chop onion and celery. Preheat a big, deep pot over medium heat. Add oil, garlic, crushed red pepper flakes. Add veggies to pot. Coarsely chop olives, and stir in along with the capers and raisins. Dice and salt the eggplant and stir in. Increase the heat a bit, add diced and crushed tomatoes and stir well to combine. Cover pot and cook, 15-20 minutes until vegetables are tender. Remove from heat
Bring 3 cups veggie stock to boil. Add polenta and stir constantly until the cornmeal masses, about 3 minutes. Stir in herbs, cheese, butter, salt and pepper.
Serve caponata on top of the polenta.