Polenta and Eggplant Sauce

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Polenta and Eggplant Sauce Ingredients

2 c Boiling water	2 tb Parsley
1/2 oz Dried mushrooms (anykind)	2 1/2 c Canned tomatoes, crushed
6 1/2 c Water	2 c Cubed eggplant
1 1/2 c Polenta or yellow cornmeal	1/2 c Chopped onion
1 Red pepper , cut in strips	1 tb Olive oil

Instructions for Polenta and Eggplant Sauce

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 6 1/2 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@direct.ca (Al) Date: Sat, 11 Jan 1997 17:15:10 -0800

Main Ingredient: VegetablesCuisine: Uncategorized