Caponata is a traditional Italian dish usually made with eggplant, tomatoes, olive, onions, and red peppers. It cooked low and slow so the vegetables melt together. Many times it is used as a spread or sauce but in this case we are going to make it the star of the dish and serve it with some polenta. To make this recipe easier, I opted for packaged prepared polenta but you could always make your own. The caponata freezes great so consider making up a double or triple batch. It's great with pasta, on sandwiches, or stirred into soups and stews.
Eggplant Caponata with Polenta
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- 4 cups eggplant, diced
- 3 U tomatoes, diced
- 1/2 cup black olives, diced
- 2 U cloves garlic, minced
- 1 U onion, diced
- 2 U ribs celery, diced
- 1 U green pepper, diced
- 1/4 cup red wine vinegar
- 2 tbsp. olive oil
- 1 tsp. salt
- 1/4 cup fresh basil, roughly chopped
- 1/8 tsp. red pepper flakes
- 18 oz. prepared polenta tube
Preheat the oven to 400 degrees.
Toss everything except the polenta together and pour into a baking dish (9 X 13). Bake for 30-45 minutes or until eggplant is tender.
Cut polenta into ½ inch rounds. Lay flat on a baking sheet sprayed with cooking spray. Season with salt and pepper. Bake at 500 degrees for about 5 minutes per side or until crispy.
Serve caponata with the polenta rounds.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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