Cornmeal Loaf With Aubergine Sauce Recipe - Cooking Index

Ingredients

• 2 tablespoons Butter
• 2 1/2 cups Water or vegetable broth
• 1 cup Polenta or coarse cornmeal - * see note
• 1 teaspoon Kosher salt
• 1/2 cup Grated parmesan or asiago cheese
• 1 lb Eggplant - cut into 1/2" cubes
• 3 teaspoons Kosher salt
• 3 tablespoons Olive oil
• 2 1/2 lbs Tomatoes - Seeded and cut in half crosswise
• 1 Red bell pepper - cut into 1/2" cubes
• 1 Green bell pepper
• 1 Onion - finely diced
• 1 tablespoon Fresh oregano
• 1 tablespoon Fresh basil
• 2 Red pepper sauce - or to taste
• 14 Black olives - for garnish