Eggplant Caponata with Creamy Parmesan Polenta

With the gardens bursting with eggplants, tomatoes and herbs I love making this delicious Sicilian dish! The eggplant is like a sponge and just soaks all the flavors up. I like to add some Kalmata olives and briney capers just to add some brightness with the sweetness of the tomatoes. I spoon it all over a creamy parmesan polenta, and then finish it with a balsamic reduction.

Eggplant Caponata

• 1/4 cup olive oil
• 1/2 yellow onion, small dice
• 4-5 garlic cloves, peeled and minced
• 4 cups eggplant, 2 small or 1 large
• 1 (28 oz) can crushed tomatoes
• 3 roma tomatoes, medium dice
• 1/2 cup Kalmata olives, pitted and chopped
• 2 tbsp. capers, drained and chopped
• 1/4 cup fresh herbs, parsley, basil, oregano, rosemary
• 1/4 cup balsamic vinegar
• salt and black pepper to taste

Directions

In a large skillet heat the olive oil over medium heat and start by browning the onion, garlic and eggplant until everything is tender. Season with salt and pepper. Then add in the crushed tomatoes, diced tomatoes, olives, and capers, and herbs. Bring to a simmer and then reduce heat and let it continue to cook for about 15-20 minutes until it all comes together. While the caponata is simmering make the polenta. Then finish with balsamic vinegar at the end.

Creamy Parmesan Poltena

Ingredients

• 6 cups vegetable or chicken stock
• About 2 cups stone ground corn meal
• 1 cup grated parmigiano reggiano
• 3 tbsp. butter
• salt and black pepper

Directions

Pour the stock into a large pot and bring to a low boil. Gradually whisk in the cornmeal slowly. Keep whisking for a couple minutes until the polenta thickens up then turn the heat down to low and continue cooking and stirring often for about 10 minutes until it is tender and smooth. To finish off season with salt and black pepper then stir in the butter and the parmigiano reggiano. Make sure it’s smooth and no lumps. Spoon into a bowl and then spoon the caponata over the top. Finish off with more herbs and parmesan. Enjoy!

Balsamic Reduction

• 1 cup balsamic vinegar
• 1/4 cup honey

Simmer together on medium low until the balsamic is thickened and coats the back of the spoon. Drizzle over the top of the caponata to finish.