Pan-Seared Polenta with Mediterranean Vegetables

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.

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)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 295
  • Fat: 10.3g
  • Saturated fat: 1.8g
  • Protein: 9.4g
  • Carbohydrate: 42.3g
  • Cholesterol: 4mg
  • Iron: 3.0mg
  • Sodium: 972mg
  • Calories from fat: 31%
  • Fiber: 5.4g
  • Calcium: 154mg


  • 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


  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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