Eggplant Caponata Over Grilled Polenta
Eggplant Caponata Over Grilled Polenta
Ingredients
For the Eggplant Caponata
- 1/4 cup olive oil
- 2 eggplant, medium, cut into 1/2 inch cubes
- 1 yellow onion, large, finely chopped
- 2 celery stalks, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 3 garlic, cloves, minced
- 1 28-ounce can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 2 tablespoons capers, drained
- 1/2 cup green olives, pitted and roughly chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Grilled Polenta
- 4 cups vegetable broth
- 1 cup coarse-ground yellow cornmeal
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon kosher salt
- 1 tablespoon olive oil, for grilling
Instructions
- 1
Prepare the Caponata: Heat 1/4 cup of olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, until softened and lightly browned, about 8 to 10 minutes. Remove the eggplant from the pot and set aside.
⏱️ 10 min - 2
Reduce heat to medium. Add the chopped yellow onion, diced celery, red bell pepper, and yellow bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 8 to 10 minutes.
⏱️ 10 min - 3
Stir in the minced garlic and cook for 1 minute more until fragrant. Add the canned diced tomatoes (undrained) and tomato paste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
⏱️ 16 min - 4
Return the cooked eggplant to the pot. Stir in the red wine vinegar, granulated sugar, drained capers, and chopped green olives. Simmer uncovered for another 5 to 7 minutes, or until the caponata has thickened slightly and the flavors are well combined. Season with kosher salt and freshly ground black pepper to taste. Stir in the fresh chopped basil just before serving. Set aside.
⏱️ 7 min - 5
Prepare the Polenta: While the caponata simmers, bring 4 cups of vegetable broth to a boil in a medium saucepan. Slowly whisk in 1 cup of coarse-ground yellow cornmeal, ensuring no lumps form. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 15 to 20 minutes.
⏱️ 20 min - 6
Remove the polenta from heat. Stir in 2 tablespoons of unsalted butter, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of kosher salt until fully incorporated and melted. Taste and adjust seasoning if necessary.
⏱️ 2 min - 7
Pour the cooked polenta onto a 9x13 inch baking sheet or shallow dish. Spread it evenly to about 1/2 inch thickness. Allow it to cool completely at room temperature, then refrigerate for at least 30 minutes, or until firm enough to cut.
⏱️ 30 min - 8
Once firm, cut the chilled polenta into 8 rectangles or squares (approximately 3x4 inches each).
⏱️ 5 min - 9
Grill the Polenta: Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush both sides of the polenta slices with 1 tablespoon of olive oil. Grill for 3 to 4 minutes per side, or until golden brown with visible grill marks and heated through.
⏱️ 8 min•🌡️ 375°F - 10
To Serve: Place 2 grilled polenta slices on each of 4 plates. Spoon a generous amount of the warm eggplant caponata over the top of each polenta portion. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant Caponata Over Grilled Polenta
Ingredients
For the Eggplant Caponata
- 1/4 cup olive oil
- 2 eggplant, medium, cut into 1/2 inch cubes
- 1 yellow onion, large, finely chopped
- 2 celery stalks, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 3 garlic, cloves, minced
- 1 28-ounce can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 teaspoon granulated sugar
- 2 tablespoons capers, drained
- 1/2 cup green olives, pitted and roughly chopped
- 1/4 cup fresh basil, chopped
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Grilled Polenta
- 4 cups vegetable broth
- 1 cup coarse-ground yellow cornmeal
- 2 tablespoons unsalted butter
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon kosher salt
- 1 tablespoon olive oil, for grilling
Instructions
- 1
Prepare the Caponata: Heat 1/4 cup of olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed eggplant and cook, stirring occasionally, until softened and lightly browned, about 8 to 10 minutes. Remove the eggplant from the pot and set aside.
⏱️ 10 min - 2
Reduce heat to medium. Add the chopped yellow onion, diced celery, red bell pepper, and yellow bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 8 to 10 minutes.
⏱️ 10 min - 3
Stir in the minced garlic and cook for 1 minute more until fragrant. Add the canned diced tomatoes (undrained) and tomato paste. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes, allowing the flavors to meld.
⏱️ 16 min - 4
Return the cooked eggplant to the pot. Stir in the red wine vinegar, granulated sugar, drained capers, and chopped green olives. Simmer uncovered for another 5 to 7 minutes, or until the caponata has thickened slightly and the flavors are well combined. Season with kosher salt and freshly ground black pepper to taste. Stir in the fresh chopped basil just before serving. Set aside.
⏱️ 7 min - 5
Prepare the Polenta: While the caponata simmers, bring 4 cups of vegetable broth to a boil in a medium saucepan. Slowly whisk in 1 cup of coarse-ground yellow cornmeal, ensuring no lumps form. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 15 to 20 minutes.
⏱️ 20 min - 6
Remove the polenta from heat. Stir in 2 tablespoons of unsalted butter, 1/2 cup of grated Parmesan cheese, and 1 teaspoon of kosher salt until fully incorporated and melted. Taste and adjust seasoning if necessary.
⏱️ 2 min - 7
Pour the cooked polenta onto a 9x13 inch baking sheet or shallow dish. Spread it evenly to about 1/2 inch thickness. Allow it to cool completely at room temperature, then refrigerate for at least 30 minutes, or until firm enough to cut.
⏱️ 30 min - 8
Once firm, cut the chilled polenta into 8 rectangles or squares (approximately 3x4 inches each).
⏱️ 5 min - 9
Grill the Polenta: Preheat a grill pan or outdoor grill to medium-high heat. Lightly brush both sides of the polenta slices with 1 tablespoon of olive oil. Grill for 3 to 4 minutes per side, or until golden brown with visible grill marks and heated through.
⏱️ 8 min•🌡️ 375°F - 10
To Serve: Place 2 grilled polenta slices on each of 4 plates. Spoon a generous amount of the warm eggplant caponata over the top of each polenta portion. Serve immediately.
⏱️ 2 min