Polenta-Encrusted Calamari & Warm Caponata recipe | TASTE

Ingredients

• For the caponata
• 2 medium brinjals (400–500 g), cut into chunks
• sea salt and freshly ground black pepper
• olive oil, for frying
• 1 onion, thinly sliced
• 2-3 cloves garlic, grated or crushed
• 3-4 sticks celery
• ¼ cup red wine vinegar
• 1 x 400 g can chopped Italian tomatoes
• ¼ cup rinsed and smashed green olives
• 2 T capers, rinsed
• 2 T crimson raisins or currants
• 1 t dried oregano
• 2-3 t sugar
• a handful of basil leaves or flat-leaf parsley, torn
• 2 T pine nuts, lightly toasted
• For the calamari
• 4 calamari steaks, at room temperature
• 2 free-range eggs
• ½ cup polenta
• ½ cup cake flour
• sunflower oil, for frying