Crispy Chickpea & Roasted Eggplant Caponata with Creamy Polenta

Ingredients

• 2 cans (15 oz) dried chickpeas (canned, drained), rinsed and patted dry
• 1 1/2 lbs eggplant, cubed, 1-inch pieces
• 1 large red bell pepper, diced
• 1 medium yellow onion, diced
• 1 can (14 oz) san marzano tomatoes, crushed, fire-roasted preferred
• 3 tbsp capers in brine, drained and rinsed
• 8 leaves fresh basil, torn
• 2 tbsp pine nuts, lightly toasted
• 1 cup polenta (cornmeal), whole grain, stone-ground
• 4 cups vegetable broth, low-sodium
• 3/4 cup aged pecorino Romano, finely grated
• 6 tbsp extra virgin olive oil, divided
• 4 cloves garlic cloves, minced
• 2 tbsp red wine vinegar
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp dried oregano

Instructions

1. 1

   Start polenta: Bring vegetable broth to boil in heavy-bottomed pot. Slowly whisk in polenta, stirring constantly to avoid lumps. Reduce heat to low and cook 20-25 minutes, stirring frequently, until creamy and thick.

2. 2

   While polenta cooks, roast eggplant: Toss eggplant cubes with 3 tbsp olive oil, salt, pepper, and oregano. Spread on baking sheet and roast at 425°F for 15 minutes until golden and tender.