Ingredients
- 1 ½ pounds eggplant
- 2 tablespoons olive oil
- 2 cloves garlic
- ⅛ teaspoon hot-pepper flakes
- 2 cups canned no-salt-added tomatoes
- 1 teaspoon balsamic vinegar
- 6 tablespoons instant or finely ground polenta
- ¼ teaspoon salt
- Freshly ground black pepper to taste
- 2 ounces Fontina cheese
- 2 slices coarse Italian bread
- Nutritional Information
Nutritional analysis per serving (2 servings)
552 calories; 25 grams fat; 7 grams saturated fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 69 grams carbohydrates; 16 grams dietary fiber; 19 grams sugars; 17 grams protein; 32 milligrams cholesterol; 987 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- If using a broiler, turn on.
- Wash, trim and slice eggplant lengthwise into 1/4-inch-thick pieces. Brush with four teaspoons of the oil.
- If using a top-of-the-stove grill, prepare. Broil or grill the eggplant until it begins to brown on both sides. Set aside.
- Mince garlic, and saute in the remaining two teaspoons of hot oil in a saucepan with hot-pepper flakes for 30 seconds.
- Crush tomatoes with your fingers and add them in the pan with vinegar. Reduce heat and simmer until the rest of the meal is complete.
- Bring 1 1/4 cups of water to a boil in a covered pot.
- Cut the skin from eggplant and cut into 1/2-inch chunks. Add to tomatoes.
- Add polenta, one tablespoon at a time, to the boiling water, stirring well, and cook over medium-high heat until polenta thickens.
- Season the polenta with salt and pepper.
- Meanwhile, coarsely grate the cheese.
- Spoon polenta onto two dinner plates; top with tomato-eggplant sauce, and sprinkle with cheese. Serve with bread.
About 40 minutes
Dining and Cooking