| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Boiling water |
| 1/2 |
oz |
Dried mushrooms (anykind) |
| 6 1/2 |
c |
Water |
| 1 1/2 |
c |
Polenta or yellow cornmeal |
| 1 |
|
Red pepper , cut in strips |
| 2 |
tb |
Parsley |
| 2 1/2 |
c |
Canned tomatoes, crushed |
| 2 |
c |
Cubed eggplant |
| 1/2 |
c |
Chopped onion |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
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
A Message from our Provider:
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