MyDish / Main Dishes

Eggplant & Zucchini Caponata over Creamy Polenta

Sweet-and-sour caponata of eggplant, zucchini, olives and capers spooned over creamy polenta for a satisfying vegetarian main.

Eggplant & Zucchini Caponata over Creamy Polenta
Cooking time
60 minutes
Servings
4
Calories
420 kcal
Category
Main Dishes

Ingredients

  • 1 large (≈400g) - cubed eggplant
  • 1 medium (≈200g) - diced zucchini
  • 3 cloves - minced garlic
  • 1 cup (≈170g) polenta (dry)
  • 4 cups vegetable stock
  • 2 tbsp tomato paste
  • 50 g - chopped olives
  • 2 tbsp capers
  • 2 tbsp red wine vinegar
  • 1 tbsp sugar
  • 3 tbsp olive oil
  • 1 tsp salt

Cooking instructions

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