CAPONATA WITH CHEESY POLENTA

Caponata with cheesy polenta image

Make something different for dinner with vegetable-rich caponata and cheesy polenta. It's healthy, gluten-free, full of nutrients and sure to satisfy

Provided by Esther Clark

Time 45m

Number Of Ingredients 14

Ingredients

1-2 tbsp olive oil
1 red onion , cut into thin wedges
1 courgette , cut into rounds
1 aubergine , cut into chunks
2 garlic cloves , crushed
2 tsp dried oregano
¼ tsp chilli flakes
400g can chopped tomatoes
30g pitted green olives , halved
½ tbsp capers , drained and rinsed
½ small bunch of basil , finely chopped, plus extra to serve
100g instant polenta
a little milk , to loosen (optional)
40g parmesan or vegetarian Italian-style hard cheese, grated

Steps:

Heat the oil in a medium pan set over a medium heat, and fry the onion, courgette and aubergine for 5-10 mins, or until beginning to soften. Stir in the garlic, oregano and chilli flakes, followed by the tomatoes, olives and capers. Season to taste, then simmer, covered, for 20 mins, or until all the veg is soft and cooked through. Stir in the basil and taste for seasoning.
Meanwhile, cook the polenta following pack instructions - you may need to loosen with some water or milk if it's too thick. Mix with the parmesan, then spoon and spread over two plates. Top with the caponata and extra basil. Season.

Nutrition Facts : Calories 324 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium