Caponata over Polenta

[Guest guest]

Caponata over Polenta

Source: 3abn.org

 

1 large orange or yellow bell pepper, seeded and cut into thin strips

1 large red bell pepper, seeded and cut into thin strips

1 large onion, cut into thin strips

1 clove garlic, chopped

3 Tbsp. olive oil

1 small eggplant, cut into 1/2-inch pieces

2 small zucchini, sliced

2 small yellow summer squash, sliced

2 c. sliced grape tomatoes

2 - 3 Tbsp. snipped fresh basil

1 Tbsp. dried chervil or parsley

2 Tbsp. VegeSal or all-purpose vegetable seasoning

salt to taste

5 - 6 c. prepared polenta

 

1. Place hot polenta in a 9 x 13 " baking dish that has been sprayed

with a non-stick baking spray. Set aside and keep warm.

 

2. To prepare caponata, in a large saucepan, cook the onion, garlic

and peppers until onion is clear. Add the rest of the ingredients and

cover. Simmer on medium to low heat for about 10 - 15 minutes or until

the vegetables are tender. Stir occasionally.

 

3. To serve, cut polenta into singles serving squares and place on

each individual plate. Spoon warm Caponata over the polenta and serve

immediately. If desired, sprinkle with soy Parmesan cheese.

 

Yield: 14 half-cup servings

 

This caponata is also good served over brown rice or pasta.