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Oh Shit, I Forgot To Buy Eggplant Eggplantless Caponata with Cheesy Polenta
2 tablespoons olive oil
4 cloves garlic, chopped
1/2 - 1 teaspoon red pepper flakes
1 red bell pepper, diced
1 Anaheim or Cubanelle pepper, diced
1 large sweet onion, diced
2 ribs celery, diced
1/2 cup green olives, roughly chopped
1/2 cup black olives, roughly chopped
1 two-ounce jar capers
4 cups cooked or 2 cans kidney or pinto beans
1 28-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
handful chopped parsley
1 cup quick-cook polenta
1/4 cup grated Parmesan cheese
2 tablespoons butter
Put a Dutch oven over medium low heat. Add oil, garlic, and red pepper flakes. As you chop the vegetables, toss them into the pot & turn up the heat to medium. Add capers, beans, and tomatoes & turn up the heat to medium high. Cover and cook 20 minutes, until vegetables are tender. Stir in parsley and remove from heat.
While the caponata is cooking, bring 3 cups of water to a boil in a small saucepan. Whisk in polenta & cook 3-5 minutes, whisking constantly. Stir in cheese and butter.
Divide polenta to four plates & spoon over caponata.
Makes four servings, with six leftover servings of caponata (also good over rice). |
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