Sautéed Eggplant with Polenta

Name: Sautéed Eggplant with Polenta
Yield: Serves 4
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

Main Courses
Vegetables
Weeknight
Vegetarian
Vegan

By Jessica Rudolph ･ Appears in Cook's Country April/May 2021

This hearty vegetarian dinner just might be eggplant's highest calling.

SERVES 4

TIME 45 minutes

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