Eggplant Caponata over Creamy Polenta

Caponata is a sweet-sour eggplant relish that can be served warm or cool. This version simmers in one skillet while a pot of polenta cooks, making a simple lunch with two distinct textures. Cut the eggplant into even cubes so each piece softens at the same rate.

Serves: 4
Prep: 18 minutes
Cook: 35 minutes

Ingredients

• 1 large eggplant, cut into 3/4-inch cubes
• 1 teaspoon fine salt, divided
• 3 tablespoons olive oil, divided
• 1 small yellow onion, diced
• 1 celery rib, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes
• 1/4 cup pitted green olives, chopped
• 1 tablespoon capers, rinsed
• 1 tablespoon red-wine vinegar
• 1 teaspoon granulated sugar
• 1 cup quick-cooking polenta
• 4 cups water or vegetable broth
• 1/3 cup grated Parmesan, optional

Method

1. Toss eggplant with 1/2 teaspoon salt and set aside for 10 minutes. Pat dry with a clean towel.
2. Heat 2 tablespoons oil in a wide skillet over medium-high heat. Add eggplant in batches and cook for 6 to 8 minutes, turning until browned in spots. Transfer to a plate.
3. Add remaining oil, onion, celery, and bell pepper to the skillet. Cook for 5 minutes, then add garlic and stir for 30 seconds.
4. Add tomatoes, olives, capers, vinegar, sugar, remaining salt, and eggplant. Simmer uncovered for 15 minutes, stirring occasionally, until eggplant is tender and the sauce is thick.
5. Meanwhile, bring water or broth to a boil in a saucepan. Slowly whisk in polenta and cook according to the package directions, stirring until soft and creamy.
6. Stir Parmesan into the polenta if using. Spoon into bowls and top with caponata.

Variations

Add 2 tablespoons raisins with the tomatoes for a sweeter Sicilian-style note, or replace green olives with Kalamata olives. If using regular polenta rather than quick-cooking, follow the package liquid ratio and timing. A little extra vinegar sharpens the finished relish.

Storage and reheating

Refrigerate caponata and polenta separately in covered containers for up to 4 days. Reheat caponata in a saucepan until steaming. Loosen polenta with water or broth as it warms, stirring to restore a spoonable texture.

Read the meal planning with limited kitchen space and pantry-first meal planning guide for more ways to plan lunch. Add this recipe to the Lucru Home meal planner and list any missing ingredients before shopping.