Layered Eggplant and Polenta Casserole

Name: Layered Eggplant and Polenta Casserole
Yield: serves 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1 yellow onion, cut into 1/4-inch pieces; 4 garlic cloves, minced; 2 pounds fresh or canned plum tomatoes, peeled and chopped; 1/4 teaspoon coarse salt; 1 tablespoon balsamic vinegar; 1 tablespoon roughly chopped fresh oregano; 3/4 cup loosely packed basil leaves, roughly chopped; Freshly ground pepper; 1 1/4 pounds medium eggplant, sliced into 1/4-inch rounds; 1 16-ounce log precooked polenta, sliced into 1/4-inch rounds

January 26, 2012

Look for precooked polenta logs in the refrigerated section of your grocery store. If using fresh plum tomatoes, peel them by scoring an X in the bottom with a paring knife and plunging them into boiling water for several seconds; transfer to an ice-water bath, and let cool. Slip off and discard the peels and seeds.

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