Sautéed Eggplant with Polenta | America's Test Kitchen

Ingredients

• 2 (8- to 10-ounce) eggplants , trimmed, halved crosswise, and cut into 1-inch-thick wedges
• 2 onions , halved and sliced thin
• 5 1/2 cups water , divided
• 1/2 cup extra-virgin olive oil , divided
• 4 garlic cloves , sliced thin
• 2 1/2 teaspoons table salt , divided
• 1 cup instant polenta
• 2 cups canned crushed tomatoes
• 1/4 cup golden raisins
• 1/4 cup pitted kalamata olives , sliced
• 1 tablespoon capers , rinsed
• 1/4 teaspoon red pepper flakes