Garden Vegetable Relish on Grilled Polenta
In large skillet, warm 4 tablespoons olive oil over medium-high heat. Add eggplant and saute until nicely browned on all sides. Remove and place in small bowl. Set aside. To same skillet add another 2 tablespoons olive oil and, when warm, add onion, celery and peppers. Cook until tender, about 15 minutes.
3/4 cup olive oil (divided)
1 medium eggplant, cubed
1 medium yellow onion, diced
1 cup celery, cut crosswise into 1/2-inch slices
1 cup mixed yellow, orange and green peppers, diced
1/3 cup golden raisins
1/3 cup green olives, pitted and coarsely chopped
1 cup kalamata olives, pitted and sliced
1/4 cup capers
2 medium tomatoes, peeled, seeded and diced
1 tablespoon sherry vinegar
1 1/2 tablespoons balsamic vinegar
1 clove garlic, peeled and crushed
Salt and freshly ground pepper
1 tube (1 pound) prepared polenta, sliced into 1/2-inch-thick rounds and grilled
1 tablespoon minced basil
Return cooked eggplant to skillet and add raisins, olives and capers. Stir until everything is well mixed. Gently stir in tomatoes and cook another 10 minutes. Set aside and keep warm. Combine remaining 6 tablespoons olive oil, sherry and balsamic vinegars, garlic and salt and pepper to taste in small bowl. Whisk until smooth. Pour over vegetable mixture. Toss lightly. Generously mound relish (about 1 tablespoon) on top of each slice of grilled polenta. Sprinkle with basil.
Serves 6, two rounds of polenta each, or 12 as appetizers.
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