• 2c boiling water
  • 1/2 oz. dried mushrooms (anykind)
  • 6 1/2c water
  • 1 1/2c polenta or yellow cornmeal
  • 1 red pepper, cut in strips
  • 2T parsley
  • 2 1/2c canned tomatoes, crushed
  • 2c cubed eggplant
  • 1/2c chopped onions
  • 1T olive oil


1. In a small bowl, combine the boiling water and mushrooms. Let soak until soft. Drain, reserve the soaking liquid. 2. In a large frying pan, heat oil. Add eggplant, cook for 5 min. or until browned and soft. Stir in mushrooms, peppers, and onions; stir constantly. 3. Pour in the tomatoes and reserved mushroom liquid; bring to a boil. Reduce heat and simmer for 45 minutes, or until sauce is thickened. 4. Meanwhile, prepare the polenta by bringing the 6 1/2c water to a boil in a 3-quart saucepan. Slowly wisk in the polenta or cornmeal. Reduce the heat to low; cook; stirring often, for 30 to 35 minutes, or until thick and smooth. 5. Pour the polenta onto a large serving platter and keep warm until sauce is ready. Spoon the eggplant sauce on top. Sprinkle with parsley.

Serves: 2