Try this Polenta and Eggplant Sauce recipe, or contribute your own.
Suggest a better descriptionPreparation 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
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Serving Size: 1 Serving (1061g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 67 | ||
Calories from Fat: 32 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.2mg | 1 % | |
Potassium 210.5mg | 6 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 6.6g | ||
Protein 1.3g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 67
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