dinner: polenta and eggplant

This one's from my Aunt Karen ... who doesn't mess around in the kitchen. So good.

We ended up with leftovers of the eggplant/tomatoes and threw it on some spaghetti squash for lunch!

Heat 1 Tbs olive oil in large pan. Cook 1 onion and 5 cloves of garlic. Remove when softened.
Heat 6 Tbs of olive oil in same pan. Saute 1 large eggplant (cut into cubes) until golden. Add onion/garlic, 1 cup of canned crushed tomatoes, a few fresh tomatoes chopped, a few Tbs of fresh parsley, tsp of salt.
Simmer for 10 minutes. Add some black pepper.

Cook polenta (corse or medium corn meal) according to package directions. Whisk in a few Tbs of olive oil and stir in lots of parmesan (obviously).


Thanks Aunt Karen!

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