How To Make Caponata with Cheesy Polenta
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 medium eggplant, diced
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 medium tomatoes, diced
- 1 red bell pepper, diced
- 1/4 cup of black olives, sliced
- 2 tablespoons of capers
- 2 tablespoons of red wine vinegar
- 1 tablespoon of honey
- 1/4 cup of fresh basil leaves, chopped
- Salt and pepper to taste
- 1 cup of polenta
- 4 cups of vegetable broth
- 1 cup of grated Parmesan cheese
Instructions
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In a large pan, heat some olive oil and sauté the eggplant, onion, and garlic until softened.
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Add the tomatoes, bell pepper, olives, capers, red wine vinegar, and honey. Cook for about 10 minutes, until the vegetables are tender.
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Stir in the basil leaves and season with salt and pepper.
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In a separate pot, bring the vegetable broth to a boil. Slowly whisk in the polenta and cook for about 15 minutes, stirring frequently.
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Remove the pot from heat and stir in the grated Parmesan cheese until melted and creamy.
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Serve the caponata over the cheesy polenta and garnish with additional basil leaves, if desired.
Nutrition
- Calories : 364kcal
- Total Fat : 9g
- Saturated Fat : 5g
- Cholesterol : 23mg
- Sodium : 1777mg
- Total Carbohydrates : 59g
- Dietary Fiber : 8g
- Sugar : 13g
- Protein : 12g
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