Eggplant and Tomato Ragu over Polenta

Tomato and Eggplant Ragu_.jpg

Eggplant and Tomato Ragu over Polenta

For the polenta 

  • 3 cups water

  • 1 tsp. salt

  • ¾  cup polenta

  • 4 Tbs. unsalted butter, cut into cubes

For the ragu

  • 2 tbs olive oil, plus more as needed

  • 1 onion diced 

  • 1 eggplant diced

  • 2 cups tomatoes diced

  • 2 cloves garlic minced 

  • 1 tablespoon balsamic vinegar

  • 4 oz. torn burrata (optional)

To make the polenta, bring water and salt to a boil in a small Dutch oven or pan. When the water is boiling addin polenta and stir for 1 to 2 minutes or until the mixture becomes thick. Reduce heat to low and top polenta with butter. Let polenta simmer for about 45 minutes. (Do not let it boil, rather simmer on the lowest heat possible).

While polenta is cooking make the ragu by warming the olive oil in a medium pan over medium heat. Add the onion and cook for 4 minutes or until the onion is soft. Add the eggplant and continue cooking until soft, adding more olive oil as needed, about 5 minutes. Add the tomatoes and garlic and cook for another 5 to 7 minutes. Deglaze with balsamic vinegar then fold in basil and and taste for salt and pepper. Serve ragu over polenta topped with dollops of burrata if using.

Makes 2 servings (consider doubling if you want to make this for more than 2 people)