Crispy Chickpea & Roasted Eggplant Caponata with Creamy Polenta

Name: Crispy Chickpea & Roasted Eggplant Caponata with Creamy Polenta
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cans (15 oz) dried chickpeas (canned, drained); 1.5 lbs eggplant, cubed; 1 large red bell pepper, diced; 1 medium yellow onion, diced; 1 can (14 oz) San Marzano tomatoes, crushed; 3 tbsp capers in brine; 8 leaves fresh basil; 2 tbsp pine nuts; 1 cup polenta (cornmeal); 4 cups vegetable broth; 0.75 cup aged Pecorino Romano; 6 tbsp extra virgin olive oil; 4 cloves garlic cloves, minced; 2 tbsp red wine vinegar; 0.75 tsp sea salt; 0.5 tsp black pepper; 1 tsp dried oregano

Prep 20 min · Cook 30 min · Serves 4 · medium

Mediterranean Diet

A Sicilian-inspired vegetarian masterpiece featuring golden pan-fried chickpeas tossed with warm eggplant caponata—a sweet and tangy medley of roasted vegetables, capers, and pine nuts—served over silky creamy polenta enriched with aged Pecorino Romano. Dinner perfection in under 35 minutes.

Ingredients

2 cans (15 oz) dried chickpeas (canned, drained)
1.5 lbs eggplant, cubed
1 large red bell pepper, diced
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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