Olo Organic Chickpea Polenta with Caponata Appetizer

  • 3 tablespoons olive oil
  • 1 large eggplant, unpeeled, cut into 1/2-inch cubes
  • 1 medium red onion, cubed
  • 4 large garlic cloves, chopped
  • 1 tablespoon tomato paste
  • 1 15-ounce can diced tomatoes with Italian seasonings in juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons drained capers
  • 1/3 cup chopped fresh basil
  • Toasted pine nuts
  • 1 package of Olo Organic Chickpea Polenta

 

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown. Add tomato paste, diced tomatoes with juice, red wine vinegar and capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally. Season caponata to taste with salt and pepper. Mix in half of the fresh basil. While caponata simmers slice polenta into rounds. Pan sear on each side in a hot sauté pan with olive oil. Top rounds with 1-2 heaping tablespoons of caponata. Sprinkle with toasted pine nuts and the rest of the basil.