Tomato Eggplant Stew over Parmesan Polenta



Tomato Eggplant Stew:
1 tablespoon olive oil
¾ large red onion, chopped
2 large Italian eggplants, sliced into ¼-inch rounds and cut into 6ths
1 red bell pepper, chopped
4 cloves garlic, minced
2 tomatoes, chopped
2 14.5-ounce cans stewed tomatoes, coarsely chopped
½ cup greek or kalamata olives, slivered
¼ cup pine nuts, toasted
¼ – ½ cup feta cheese, crumbled
1 cup micro arugula, chopped arugula, or other micro greens
¼ teaspoon salt and pepper, plus more to taste

Parmesan Polenta:
1½ cups polenta-style enriched cornmeal
6 cups water
½ teaspoon salt
1½ tablespoons unsalted butter
½ cup freshly grated parmesan cheese

Check out the cooking instructions here.

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