Eggplant ragout with polenta

Ingredients for 2 servings:

• 2 m.-large eggplant(s)
• 400 g tomatoes, chunky, from the can or similarly fresh, aromatic
• 1 m.-sized onion(s)
• ½ bunch parsley, flat
• 1 tbsp capers in olive oil
• 1 handful of green olives
• Salt
• chili powder
• 1 tsp agave syrup or sugar
• 4 tbsp olive oil
• 140 g polenta semolina
• 700 ml water
• 2 bay leaves
• salt and pepper
• 2 tbsp olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegan and refined

Cut the eggplants into pieces using a rolling cut. To do this, turn the eggplants a quarter turn after each cut and then cut each one at an angle of about 45 degrees into pieces about 1 cm thick. If that’s too complicated for you, simply cut them into medium-sized pieces. Place the eggplant pieces on a baking tray lined with baking paper, drizzle with about 2 tablespoons of olive oil and lightly salt. Then roast in a preheated oven at 200 degrees (top/bottom heat) for about half an hour, until soft and lightly browned. Set aside. Finely chop the onion and sauté in 2 tablespoons of olive oil until translucent. Finely chop the parsley, including the stalks, and sauté for a few minutes. Add the chopped tomatoes and season. Simmer slightly. Slice the olives and add them to the tomato sauce along with the capers and eggplant. Let them simmer gently for a few minutes. Meanwhile, bring the water with the bay leaves to a boil, simmer for a few minutes, and then remove the bay leaves. Bring the water back to a boil and add the polenta. Stir well with a whisk. Reduce the heat to low and let it swell for a few more minutes (according to the package instructions), stirring continuously. Stir in the olive oil. Season with salt and pepper. Serve with the eggplant ragout.