Polenta And Eggplant Sauce
| 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 | T | Parsley |
| 2 1/2 | c | Canned tomatoes, crushed |
| 2 | c | Cubed eggplant |
| 1/2 | c | Chopped onion |
| 1 | T | Olive oil |
INSTRUCTIONS
Preparation time: 20 minutes In a small bowl, combine the boiling water and mushrooms. Let soak until soft. Drain, reserve the soaking liquid . 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. Pour in the tomatoes and reserved mushroom liquid; bring to a boil. Reduce heat and simmer for 45 minutes, or until sauce is thickened. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 295
Calories From Fat: 130
Total Fat: 14.7g
Cholesterol: 0mg
Sodium: 929.4mg
Potassium: 1684.4mg
Carbohydrates: 41.3g
Fiber: 13.2g
Sugar: 21.6g
Protein: 7.4g