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Description : Polenta And Eggplant Sauce Recipe made easy, learn how to make Polenta and Eggplant Sauce Recipes at home.

Recipe of Polenta and Eggplant Sauce
Ingredient Name	Unit	Quantity

boiling water	cup	2
olive oil	tsp	1
red pepper, cut in strips	number	1
water	cup	6 1/2
canned tomatoes, crushed	cup	2 1/2
chopped onions	cup	1/2
dried mushrooms (anykind	oz	1/2
eggplant	cup	2
parsley	tsp	2
polenta or yellow cornmeal	cup	1/2
Directions \| How to make Polenta And Eggplant Sauce

1. In a small bowl, combine the boiling water and mushrooms. Let soak until soft. Drain, reserve the soaking liquid. 2. In a large frying pan, heat oil. Add eggplant, cook for 5 min. or until browned and soft. Stir in mushrooms, peppers, and onions; stir constantly. 3. Pour in the tomatoes and reserved mushroom liquid; bring to a boil. Reduce heat and simmer for 45 minutes, or until sauce is thickened. 4. Meanwhile, prepare the polenta by bringing the 6 1/2c water to a boil in a 3-quart saucepan. Slowly wisk in the polenta or cornmeal. Reduce the heat to low; cook; stirring often, for 30 to 35 minutes, or until thick and smooth. 5. Pour the polenta onto a large serving platter and keep warm until sauce is ready. Spoon the eggplant sauce on top. Sprinkle with parsley.

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