Prep Time
18 Mins
Cook Time
23 Mins
Other Time
30 Mins
Yield
4 servings,(serving size: 2 slices polenta, 1 1/2 cups eggplant mixture, 1 tablespoon basil, 1 tablespoon pine nuts, and 1 tablespoon cheese)

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.

How to Make It

Step 1

Sprinkle eggplant with 1/2 teaspoon salt in a colander; let stand 30 minutes. Rinse well; pat dry with paper towels.

Step 2

Drain roasted bell peppers; cut peppers into 1-inch pieces. Set aside.

Step 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.

Step 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.

Step 5

Place 2 slices of polenta on each of 4 plates; top evenly with eggplant mixture, basil, pine nuts, and cheese.

Oxmoor House Healthy Eating Collection

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