Grilled Polenta with Caponata

4 tablespoons extra-virgin olive oil, divided
1 eggplant, peeled and thinly sliced
Salt and freshly ground pepper
1 small onion, thinly sliced
1 red bell pepper, seeds and inner white ribbing removed, diced
1 zucchini, thinly sliced
6 sun-dried tomatoes packed in oil, drained and thinly sliced
8 slices firm polenta, about 2 inches wide
4 basil leaves

Note: Salting the eggplant and letting it drain in a colander over the
sink for 30 minutes helps draw out moisture.

In a nonstick skillet over medium heat, warm 3 tablespoons of olive oil.
Add the eggplant, and saute until very soft, about 8 minutes. Season with
salt and pepper, transfer to a bowl, and keep warm. In the same skillet
add the onion, and saute for 2 minutes. Add the bell pepper, zucchini and
sun-dried tomatoes. Season with salt and pepper, and saute for 5 minutes.
Meanwhile, warm a grill pan over medium heat. Brush it with the remaining
tablespoon of olive oil, and add the polenta slices. Grill for 2 to 3
minutes on each side. Serve the eggplant mixture with the grilled
polenta, and garnish with the basil leaves.

Serves 4.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana


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