Ingredients (use vegan versions):
- 2c boiling water
- 1/2 oz. dried mushrooms (anykind)
- 6 1/2c water
- 1 1/2c polenta or yellow cornmeal
- 1 red pepper, cut in strips
- 2T parsley
- 2 1/2c canned tomatoes, crushed
- 2c cubed eggplant
- 1/2c chopped onions
- 1T olive oil
Directions:
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 min. 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 6 1/2c water to a boil in a 3-quart saucepan.
Slowly wisk in the polenta or cornmeal. 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 serving
platter and keep warm until sauce is ready. Spoon the
eggplant sauce on top. Sprinkle with parsley.
Serves: 2
Preparation time: 20
appetizers
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