Yotam Ottolenghi's Sweet Corn Polenta With Eggplant Sauce

By Food52
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Food52
Nutrition per serving    (USDA % daily values)
CAL
386
FAT
120%
CHOL
0%
SOD
10%
Uploaded by: c12ff7557556-deleted-0

Comments

I had a bunch of zucchini in the fridge and changed the proportions so they're half zucchini, half eggplant — turned out delicious! I also used fresh tomatoes and didn't peel them — if you don't mind tomato skins, peeling them is an extra step you can leave out.
43defc78b016   •  28 Aug   •  Report
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Ingredients for 4 servings

2/3 cups vegetable oil

1 medium eggplant, cut into 3/4-inch dice

2 teaspoons tomato paste

1/4 cup dry white wine

1 cup chopped peeled tomatoes (fresh or canned)

6 1/2 tablespoons water

1/4 teaspoon salt

1/4 teaspoon sugar

1 tablespoon chopped oregano

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