Polenta and Eggplant Appetizer

How delicious is this Polenta and Eggplant Appetizer ?

On a scale of 1-10, I would give it a 10!



Top with eggplant Stew and serve

I love the presentation and the eggplant sauce is very rich and flavorful. It's hard to believe how fast and easy it was to make. It took about 10 minutes prep and about 20- 30 minutes to cook.

I frequently do not follow recipes (I usually create my own from what looks good in the produce store) except when I publish for the Secret Recipe Club where we are expected to follow our assigned blog's recipe. 

The eggplant stew was absolutely delicious. The wine (the alcohol cooks off) and tomato paste added a richness that made this meatless meal exceptionally flavorful. I will be adding those to my list of ingredients to use in other recipes.

This recipe can be made as a dinner entree or cut into little rounds and served as an entree, as I did.
  

Polenta and Eggplant Appetizer
5 tablespoons extra virgin olive oil, divided
1 onion, chopped
3 garlic cloves, chopped
1 eggplant, cubed
2 plum tomatoes, chopped
2 teaspoons dried basil
2 teaspoons dried parsley
salt and pepper to taste
2 teaspoons tomato paste
3/4 cup marinara sauce
1/2 cup red wine

Directions:

Add 3 tablespoons Olive oil to a medium sized saucepan. Add onion and garlic.  Saute for about 1-2 minutes, then add eggplant.  Stir and add remaining oil, plus salt and pepper, basil and parsley.  Cook for about 3-4 minutes, then add tomatoes and cook for another 2 minutes.

Finally, stir in tomato paste, marinara and wine.  Cover, lower heat and simmer for about 20 minutes.

Pictures Step by Step

Chop garlic, onions, Roma tomatoes, and eggplant . Saute in olive oil until soft.



                        

Recipe for Basic polenta- follow the instructions on the box. When polenta is done, pour it into a Pyrex pie pan and leave for about 10 minutes (so it forms the shape of the pan). Turn pan upside down on a dinner plate and top with eggplant stew.



Put polenta into a sprayed pie plate for shaping wait 10 minutes



Invert from pie plate to dinner plate

Another variation:
I cut my polenta with a round cookie cutter and made individual polenta rounds topped with eggplant stew.





Cut out rounds of polenta with a cookie cutter



I no longer feel that "oil" is necessary to sauté. I would now sauté the vegetables in a little broth and use an oil-free marinara sauce such as the one from Whole Foods or Aldi. It will cut back on the calories significantly if you are a Weight Watcher, follow Forks Over Knives, McDougall Diet, or Dr. Fuhrman.

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