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- Grilled Polenta with Caponata
- (Polenta alla Griglia con Caponata)
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- Ingredients:
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- 4 tablespoons extra virgin olive oil, divided
1 eggplant, peeled and thinly sliced
Salt and freshly ground pepper
1 small onion, thinly sliced
1 red bell pepper, seeds and inner white ribbing removed, diced
1 zucchini, thinly sliced
6 sun-dried tomatoes packed in oil, drained and thinly sliced
8 slices firm polenta, about 2 inches wide
4 basil leaves
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- Directions:
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- Note: Salting the eggplant and letting it drain in a colander over the sink for 30 minutes helps draw out moisture and reduces its sometimes bitter taste.
In a nonstick skillet over medium heat, warm 3 tablespoons of olive oil.
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- Add the eggplant, and sauté until very soft, about 8 minutes.
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- Season with salt and pepper, transfer to a bowl, and keep warm.
In the same skillet add the onion, and sauté for 2 minutes.
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- Add the bell pepper, zucchini and sun-dried tomatoes.
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- Season with salt and pepper, and sauté for 5 minutes.
Meanwhile, warm a grill pan over medium heat.
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- Brush it with the remaining tablespoon of olive oil, and add the polenta slices.
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- Grill for 2 to 3 minutes on each side.
Serve the eggplant mixture with the grilled polenta, and garnish with the basil leaves. Serves 4.
That's it!
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