Sautéed Eggplant with Polenta | America's Test Kitchen

Name: Sautéed Eggplant with Polenta | America's Test Kitchen
Total time: 45 min
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

www.americastestkitchen.com

Sautéed Eggplant with Polenta combines rich textures and savory flavors for a cozy meal. Ideal for those who love a hearty plant-based dish.

Keywords

Main Courses
Vegetables
Vegan
Vegetarian
Weeknight

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

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