Pan-Seared Polenta with Mediterranean Vegetables |
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Prep Time: 18 Minutes Cook Time: 23 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Salting the sliced eggplant in this recipe helps to draw out the bitter-tasting liquid inside the vegetable. Rinse and dry the eggplant thoroughly after 30 minutes. Ingredients:
4 cups cubed peeled eggplant (about 1 small) |
1/2 teaspoon salt |
1 (12-ounce) jar roasted red bell peppers |
2 teaspoons olive oil |
2 small zucchini, sliced in half lengthwise, then cut into 1/2-inch-thick slices (about 3 cups) |
1 cup chopped onion |
3 garlic cloves, minced |
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, un-drained |
2 tablespoons red wine vinegar |
1/4 teaspoon freshly ground black pepper |
1 (17-ounce) tube polenta, cut into 8 slices |
olive oil-flavored cooking spray |
1/4 cup thinly sliced fresh basil |
1/4 cup toasted pine nuts |
1/4 cup grated parmesan cheese |
Directions:
1. Sprinkle eggplant with 1/2 teaspoon salt in a colander; let stand 30 minutes. Rinse well; pat dry with paper towels.
2. Drain roasted bell peppers; cut peppers into 1-inch pieces. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, and onion; sauté 8 minutes. Add garlic and roasted bell pepper; cook 1 minute. Add tomatoes, vinegar, and pepper; cook over medium heat, stirring occasionally, 8 minutes or until vegetables are tender. Set aside and keep warm.
4. Wipe pan with paper towels, and heat over medium-high heat. Coat polenta with cooking spray; add to pan. Sear on each side 3 to 4 minutes or until browned.
5. Place 2 slices of polenta on each of 4 plates; top evenly with eggplant mixture, basil, pine nuts, and cheese.
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