Ingredients
10tbspolive oil
1onion
5garlic cloves
1large eggplant,(about 1¾ lbs)
2tomatoes,(about ¾ lb)
1cuptomatoes in thick puree,canned, crushed
3tbspfresh parsley,chopped
2¼tspsalt
¼tspfresh ground black pepper
4½cupwater
1cupcoarse cornmeal,or medium
6tbspparmesan,grated
Preparation
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderate heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, until the onion starts to brown. Remove.
Heat 6 tablespoons of the oil in the same pan over moderately high heat. Add the eggplant and cook, stirring occasionally, for about 10 minutes, until golden. Add the onion mixture, fresh and canned tomatoes, parsley, and 1 teaspoon of the salt.
Simmer for about 10 minutes until thick. Stir in the pepper.
In a medium saucepan, bring the water and the remaining 1¼ teaspoons of salt to a boil. Add the cornmeal in a slow stream, whisking constantly.
Whisk in the remaining 3 tablespoons of oil. Reduce the heat and simmer, stirring frequently with a wooden spoon, for about 20 minutes until the polenta is thick. Stir in the Parmesan.
Serve the hot polenta topped with the vegetables, and enjoy!
