Eggplant takes on the flavor of whats around it. Browned in a sauce with garlic and tomatoes it adds wonderful texture to this rich sauce.

We Provide
  • 1 C. Corn meal
  • 3 Oz. Shredded Parmesan Cheese
  • ½ Yellow Onion
  • 1 Eggplant
  • 2 Tomatoes
  • 2 Cloves Garlic
  • ¼ Oz Oregano
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Balsamic Vinegar
You Provide
  • Salt and Pepper
  • Small Sauce Bowl
  • Olive Oil
  • Sauté Pan
  • Sauce Pan
  • Cutting Board
  • Chefs Knife
  • 3 Cup Water
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Step 1


Start by prepping your veggies. Dice the onion, garlic, tomato and eggplant.

Step 2


Preheat sauté pan with 3 tablespoons olive oil over high heat. Once the oil in the pan starts to smoke, add in the diced eggplant. Cook over medium high heat for 3 minute letting it brown deeply before stirring. While your eggplant cooks, make the polenta.

Step 3


Place 2 cup water into sauce pan and bring to a boil. Place corn meal in the small sauce bowl and cover with 1 cup water and stir to combine. Once the water is boiling, season with salt and add in corn meal slurry, stir to combine and reduce heat to medium low. Cover with a lid and cook for 3-5 minutes, stirring frequently to prevent sticking on the bottom of the pan.

Step 4


Once the eggplant is browned, reduce heat to medium add in the onion and garlic. Cook over medium heat for 2 minutes. Once aromatic, add in the tomatoes, tomato paste, and balsamic vinegar. Stir to combine until the tomato paste is incorporated. Add in the sprigs of oregano, cover and cook over medium high heat for 10 minutes.

Step 5


Once the polenta has cooked through and most of the liquid is absorbed, remove from heat. Stir in the Parmesan cheese, reserving a few pinches for final plating. Taste and season with salt and pepper.

Step 6


To plate, remove the lid from the eggplant sauce and let any residual liquid evaporate. Place half of the creamy polenta in a bowl and top with half of the eggplant sauce. To finish plating, top with a pinch of parmesan cheese.



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