Agrodolce onions with aubergines, polenta and salsiccia sausage – Bespoke Lifestyle

Ingredients

• • For the Agrodolce onions
• ¼ cup x castor sugar
• 1 cup x white balsamic vinegar
• ½ cup x water
• ¼ cup x extra virgin olive oil
• 400g x shallots, peeled. (If they are big, slice them in halve)
• 3 Tbsp x capers, drained if brined, rinsed if salted
• 3 Tbsp x pine nuts, toasted
• 300g x aubergine, cut into 1cm cubes
• small bunch flat-leaf parsley, leaves removed and roughly chopped
• salt and pepper for seasoning
• • For the polenta
• 300ml x milk
• 500ml x water
• 180g x polenta
• 50g butter, cubed
• 50g x parmesan, grated
• • To serve
• 500g x salsiccia (Fresh Italian pork sausage), grilled or fried