Sicilian aubergine stew with polenta
recipe
Sicilian aubergine stew with polenta
No commentsIngredients
- 4 tbsp olive oil
- 1 large chopped onion
- 4 chopped celery sticks
- 675g (1 ? lb) cubed aubergines
- 3 tbsp sugar
- 5 tbsp red wine vinegar
- 1 x 400g can chopped tomatoes
- 2 tbsp tomato puree
- 125g (4oz) pitted black or green olives
- 2 tbsp sultanas
Serves:
6
Preparation:
45
Total Time:
45min
Directions
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- Heat tbsp olive oil in a large wok or frying pan and stir-fry the onion with the celery sticks for mins or until soft. At the same time, stir-fry the aubergines in tbsp olive oil in another pan. Combine all the vegetables in one pan with the sugar, red wine vinegar, can of chopped tomatoes, the tomato puree, the olives, sultanas and capers. Season well and simmer, covered for mins, stirring frequently. Stir in the pine nuts. Serve with instant polenta made up according to pack instructions with vegetable stock instead of water. Sprinkle with parsley to serve.
Source: Recipe courtesy of Tesco Vegetarian Magazine. By Richard Cawley
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