Polenta with Eggplant Onion and Tomatoes
Ingredients
- 10 tablespoons olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 large eggplant (about 1 3/4 pounds), cut into 1/2-inch cubes
- 2 tomatoes (about 3/4 pound), cut into 1/2-inch pieces
- 1 cup canned crushed tomatoes in thick puree
- 3 tablespoons chopped fresh parsley
- 2 1/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 4 1/2 cups water
- 1 1/3 cups coarse or medium cornmeal
- 6 tablespoons grated Parmesan
Organization Tags
Tags easily organize your Recipe Library
Comments