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