Sicilian Eggplant & White Bean Caponata with Crispy Polenta Croutons

Name: Sicilian Eggplant & White Bean Caponata with Crispy Polenta Croutons
Prep time: 20 min
Cook time: 28 min
Total time: 48 min
Yield: 1 servings
Ingredients: 1.5 cups eggplant; 0.75 cup canned white beans; 2 tbsp tomato paste; 1.5 tbsp red wine vinegar; 0.25 cup kalamata olives; 1 tbsp capers; 3 clove garlic cloves; 0.5 cup vegetable broth; 3 tbsp olive oil; 0.33 cup instant polenta; 1 cup vegetable broth; 1 tbsp nutritional yeast; 1.5 cups fresh arugula; 0.5 whole lemon; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.75 tsp dried oregano; 0.5 tsp garlic powder; 2 tbsp pine nuts

Prep 20 min · Cook 28 min · Serves 1 · medium

Vegan

A rustic Italian-inspired dinner featuring sweet and tangy eggplant caponata loaded with white beans and olives, served alongside creamy polenta croutons and a fresh arugula salad with lemon dressing

Ingredients

1.5 cups eggplant
0.75 cup canned white beans
2 tbsp tomato paste
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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