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Polenta And Eggplant Sauce

Polenta and Eggplant Sauce
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Polenta And Eggplant Sauce Recipe, How To Make Polenta And Eggplant Sauce Recipe

How to makePolenta and Eggplant Sauce?How to cookPolenta and Eggplant Sauce?Learn the recipePolenta and Eggplant Sauceby vahchef.For all recipes visit

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How to make Polenta and Eggplant Sauce

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Polenta and Eggplant Sauce
Author : Vahchef
Main Ingredient : Mushroom
Servings : 0 persons
Published date : November 10, 2016

Ingredients used in Polenta and Eggplant Sauce
• Boiling water - 2 cup.
• Dried mushrooms (anykind - 1/2 oz.
• Water - 6 1/2 cup.
• Polenta or yellow cornmeal - 1/2 cup.
• Red pepper, cut in strips - 1 numbers.
• Parsley - 2 teaspoons.
• Canned tomatoes, crushed - 2 1/2 cup.
• Eggplant - 2 cup.
• Chopped onions - 1/2 cup.
• Olive oil - 1 teaspoons.
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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