Polenta and eggplant sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Boiling water |
| ½ | ounce | Dried mushrooms (anykind) |
| 6½ | cup | Water |
| 1½ | cup | Polenta or yellow cornmeal |
| 1 | Red pepper , cut in strips | |
| 2 | tablespoons | Parsley |
| 2½ | cup | Canned tomatoes, crushed |
| 2 | cups | Cubed eggplant |
| ½ | cup | Chopped onion |
| 1 | tablespoon | Olive oil |
Directions
Preparation time: 20 minutes
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 minutes 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 6½ cups water to a boil in a 3 quart saucepan. As cornmeal lumps easily, slowly , whisk in the polenta or cornmeal, adding a little at a time until complete measure is used. 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 platter and keep warm until sauce is ready. Spoon the eggplant sauce on top. Sprinkle with parsley.
Serves 2
Posted to JEWISH-FOOD digest V97 #010 From: alotzkar@... (Al)
Date: Sat, 11 Jan 1997 17:15:10 -0800