How good is this Polenta and Eggplant Appetizer ?
I'm not usually a recipe follower ( 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. I have to admit, this some of the ingredients in this recipe was very different from anything I would have usually made. I never cook with wine, and I would never think of adding tomato paste to a sauce. However, I followed Melissa's recipe to the Tee ,and I am glad I did.
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 draw from.
We ate the eggplant sauce over polenta as suggested by Melissa. We loved it that way, but I think it would be equally good over a gluten free pasta.
This recipe can be made as a dinner entree or cut into little rounds and served as an entree, as I did.
If you eat cheese, grate a little fresh parmesan on top.
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
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.|
|Add a really good tasting natural marinara sauce, the basil , parsley, tomato paste and wine; stir & simmer for 20 minutes|
Recipe for Basic polenta- follow the instructions on the box. When polenta is done, pour it into a Pyrex pie pan that you have sprayed with olive oil spray 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|
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|
Interested in finding out how to join the Secret Recipe Club, click here.
Thank you to Amanda of Amanda's Cooking , founder of Secret Recipe Club, for all of your hard work coordinating, expanding ,and supporting everyone in the Secret Recipe Club. You do an amazing job!
I love your comments. You can leave one by scrolling down to the end of the post and click on comments
This recipe is being shared on Katherine Martinelli blog carnival
The following recipes are from 73 bloggers in the Secret Recipe Club that join together each month to support the blogging community and are not necessarily gluten free, vegetarian, prodcuts. when looking at those recipes, use your descression and better yet make substitutions. Most recipes can be altered .