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

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