Patrick came up with a great idea to create a meal with eggplants and polenta. We did some searching and stumbled upon a recipe from the cookbook Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi. The book features a collection of 120 vegetarian recipes that highlight the vegetables in a new way.
The eggplant and tomato sauce was perfect and well-balanced. We made some modifications and also added in some sauteed nebrodini and hedgehog wild mushrooms. It was rich, creamy, and incredibly flavorful. It's officially one of our favorite recipes.
I can't wait to try the rest of the recipes from the book! If it's as good as the dish we just cooked then there's a good chance I may turn into a vegetarian.
Sweet Corn Polenta with Eggplant Sauce Recipe by Yotam Ottolenghi
Serves 3-4 people
Recipe adapted from Sweet Corn Polenta with Eggplant Sauce by Yotam Ottolenghi
- 2/3 cups olive oil
- 1 medium globe eggplant, cut into 3/4-inch dice
- 2 teaspoons tomato paste
- 1/4 cup dry white wine
- 1 cup chopped peeled tomatoes (fresh or canned)
- 6 1/2 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 tablespoon chopped oregano
- 2 ears sweet corn kernels
- 4 cups cooked polenta (cook as directed on label using butter)
- Butter, as needed for cooking polenta
- Salt, to taste
- Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Drain the oil.
- Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute.
- Add the chopped tomatoes, water, salt, sugar and oregano and cook for 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.
- For the polenta, the original recipe doesn't call for cornmeal polenta but we used it. Cook the polenta as directed with butter and salt to taste. Fold in the corn after 10 minutes of initial simmering.
- Top off the polenta and eggplant with sauteed mushrooms, if desired,