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Vegan Italian Recipes
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Polenta and Eggplant Sauce
From Lori Penny

  • 2c boiling water
  • 1/2 oz. dried mushrooms (anykind)
  • 6 1/2c water
  • 1 1/2c polenta or yellow cornmeal
  • 1 red pepper, cut in strips
  • 2T parsley
  • 2 1/2c canned tomatoes, crushed
  • 2c cubed eggplant
  • 1/2c chopped onions
  • 1T olive oil
1. In a small bowl, combine the boiling water and mushrooms.
Let soak until soft.
Drain, reserve the soaking liquid.

2. In a large frying pan, heat oil.
Add eggplant, cook for 5 min. or until browned and soft.
Stir in mushrooms, peppers, and onions; stir constantly.

3. Pour in the tomatoes and reserved mushroom liquid; bring to a boil.
Reduce heat and simmer for 45 minutes, or until sauce is thickened.

4. Meanwhile, prepare the polenta by bringing the 6 1/2c water to a boil in a 3-quart saucepan.
Slowly wisk in the polenta or cornmeal.
Reduce the heat to low; cook; stirring often, for 30 to 35 minutes, or until thick and smooth.

5. Pour the polenta onto a large serving platter and keep warm until sauce is ready.
Spoon the eggplant sauce on top. Sprinkle with parsley.

Serves: 2. Preparation time: 20