Roasted Eggplant & Tomato Ragout with Herbed Polenta

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Difficulty:

Easy

Prep Time:

15 Minutes

Cook Time:

30 Minutes

Total Time:

45 Minutes

Pairs well with...

Ingredients

For the Ragout:

1 large eggplant, diced
8 roma tomatoes, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 small red onion, finely chopped
1 tbsp olive oil
1 tsp smoked paprika
Salt and pepper to taste
1 tbsp fresh basil, chopped

For the Herbed Polenta:

1 cup polenta (cornmeal)
4 cups vegetable broth
2 tbsp unsalted butter
1/4 cup freshly grated Parmesan cheese
1 tbsp fresh rosemary, chopped
Salt and pepper to taste

1Step 1: Roast the Vegetables

Preheat the oven to 400°F. On a baking sheet, toss the diced eggplant, tomatoes, bell pepper, red onion, and garlic with olive oil, smoked paprika, salt, and pepper. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

2Step 2: Cook the Polenta

While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Slowly whisk in the polenta, reduce the heat, and cook for 15-20 minutes, stirring occasionally until thick and creamy. Stir in the butter, Parmesan, and rosemary, and season with salt and pepper.

3Step 3: Finish the Ragout

Once the vegetables are roasted, transfer them to a large skillet. Sauté them over medium heat for 5 minutes to allow the flavors to meld together. Stir in the fresh basil just before serving.

4Step 4: Serve

Spoon the creamy herbed polenta onto a plate and top with the roasted eggplant and tomato ragout. Garnish with more fresh basil or grated Parmesan, if desired. Serve alongside a glass of 2021 Twin Rivers Zinfandel.