A hearty eggplant recipe for my vegetarian friend, Seasons (and any other vegetarians out there!)
Eggplant Sauce with Polenta
2 cups boiling water
1/2 oz. dried mushrooms (I use portabellas, but other types work just as well)
6 1/2 cups water
1 1/2 cups polenta
1 red pepper, cut in strips
2 Tbl parsley
2 1/2 cups canned petite diced tomatoes
2 cups eggplant, cubed
1/2 cup chopped onions
1 Tbl olive oil
In a small bowl, combine the boiling water and mushrooms.
Let soak until soft.
Drain mushrooms, and reserve the soaking liquid.
In large skillet, heat oil over medium heat.
Add eggplant, cook for 5 minutes, or until browned and soft.
Stir in mushrooms, peppers, and onions; stir constantly for 5 minutes.
Pour in the tomatoes and reserved mushroom liquid and bring to a boil.
Reduce heat and simmer for 45 minutes, or until sauce is thickened.
Prepare the polenta - bring the 6 1/2 cups water to a boil in a 3-quart saucepan.
Slowly whisk in the polenta.
Reduce the heat to low and cook, stirring often, for 30 to 35 minutes, or until thick and smooth.
Pour the polenta onto a large serving platter and keep warm until sauce is ready.
Spoon the eggplant sauce over the polenta, and sprinkle with parsley. Serve immediately.