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Stewed Eggplant and Tomatoes with Polenta

Lindsey Johnson
  • 65 minutes
  • Serves 4 to 6

INGREDIENTS

1

Basil, Fresh leaves

1 1/2 lb

Eggplant

1 tbsp

Garlic

1

Onion, large

1 cup

Cornmeal, stone ground coarse

1

Salt

1

Sea salt and freshly ground black pepper

1

Olive oil

1/4 cup

Olive oil

5 cups

Water

One 28 ounce can diced tomatoes in juice or puree (can use 2-3 cups fresh diced tomatoes)