Italian Eggplant over Polenta

If you’re not a fan of eggplant, you might be after you taste this dish. For this photo, I added a bit of rotisserie chicken.

Ingredients:
1 medium eggplant, peeled and cut into cubes (about 2 cups)
1 cup of sliced carrots
1 can of red kidney beans, drained
1 can of garbanzo beans, drained
1 onion, chopped
1 tsp minced garlic
1 can of diced tomatoes
6 ounce can of tomato paste
½ tsp oregano
½ tsp basil
½ tsp thyme
½ tsp sea salt
½ tsp crushed red pepper
1 bay leaf
3 cups of vegetable broth
2 cups of corn meal
2 cups of water
2 cups of broth

Preparation:
Sprinkle salt over the eggplant and allow it to sit for 30 minutes.
Mix the other ingredients except the last three, (the cornmeal, water, and broth) and stir to blend the spices with the liquid.
Rinse the eggplant and add to the mixture.
Pour into the crockpot and cook on low for 8 hours.

In the afternoon:
Bring the water and broth to a boil.
Add the cornmeal and cook until thick, about 3-4 minutes.

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More great recipes are at my Sacramento Easy Meals Examiner website.


Put the hot polenta in a bowl and top it with the eggplant mixture from the slow cooker.