Grilled Polenta with Caponata
4 tablespoons extra-virgin olive oil, divided
In a nonstick skillet over medium heat, warm 3 tablespoons of olive oil. Add the eggplant, and sauté until very soft, about 8 minutes. Season with salt and pepper, transfer to a bowl, and keep warm. In the same skillet add the onion, and sauté for 2 minutes. Add the bell pepper, zucchini and sun-dried tomatoes. Season with salt and pepper, and sauté for 5 minutes.
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
Meanwhile, warm a grill pan over medium heat. Brush it with the remaining tablespoon of olive oil, and add the polenta slices. Grill for 2 to 3 minutes on each side. Serve the eggplant mixture with the grilled polenta, and garnish with the basil leaves.
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