Sautéed Eggplant with Polenta and Plant-Based Meat

Name: Sautéed Eggplant with Polenta and Plant-Based Meat
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 (12-ounce), eggplant, trimmed, halved crosswise, and cut into 1-inch-thick wedges; 1 , onion, halved and sliced thin; 5½ cups, water, divided; 6 tablespoons, extra-virgin olive oil, divided; 4 , garlic cloves, sliced thin; 1 teaspoon, table salt, divided; 12 ounces, plant-based ground meat; 1 cup, instant polenta; 2 cups, canned crushed tomatoes; ¼ cup, golden raisin; ¼ cup, pitted kalamata olives, chopped; 1 tablespoon, capers, rinsed; ¼ teaspoon, red pepper flakes; 1 tablespoon, chopped fresh parsley

5 comments

Combine the lush meatiness of a Southern Italian ragù with the silky pungency of a Sicilian caponata, and the result is this extraordinary mash-up.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4

TIME1 hour

Sautéed Eggplant with Polenta and Plant-Based Meat

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Combine the lush meatiness of a Southern Italian ragù with the silky pungency of a Sicilian caponata, and the result is this extraordinary mash-up. Here, the tomatoey meat sauce mingles with tender bites of stewed eggplant, and all is serve...

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