Ingredients
The following ingredients have 3 Servings
- 2 2/3 cups water
- 1 cup cornmeal (instant)
- salt
- 1/2 - 3/4 cup shredded Parmesan (optional, omit if vegan)
- 1 medium eggplant
- 2 red bell peppers
- 1 red onion
- 2 cloves garlic (minced)
- 4 tablespoons olive oil
- salt (pepper to taste)
- 1 tablespoon tomato paste
- 1/4 cup feta (crumbled or diced (optional, omit if vegan))
- cilantro (chopped)
Instruction
- Preheat oven to 400 degrees F.
- Cut the eggplant, bell pepper, and onion into 1-inch cubes. Add vegetables to a large bowl and toss with garlic, olive oil, salt, and pepper. Add vegetables in a single layer to a lightly greased baking sheet. Cook for 45 minutes, until the vegetables are lightly browned, tossing after 20 minutes.
- Bring water to a boil with salt in a small pot and add polenta slowly while stirring the mixture. Cook for 3 minutes, remove from heat and add the Parmesan.
- Add half the vegetables to a food processor. Add tomato paste, and pulse a few times until roughly chopped.
- Serve vegetables over the polenta and sprinkle with feta and cilantro.
- Recipe Adapted From The Food Network