Sicilian Braised Lamb with Eggplant Caponata & Creamy Polenta

Ingredients

• 12 oz lamb shoulder, cubed, 1 1/2-inch pieces
• 1 medium eggplant, cubed and salted
• 1 can (14 oz) san marzano tomatoes, crushed
• 1/3 cup castelvetrano olives, pitted, halved
• 2 tbsp capers in brine, drained
• 3/4 cup polenta, stone-ground
• 4 cups vegetable broth, unsalted
• 4 tbsp extra virgin olive oil, divided
• 1/2 cup red wine, dry, Italian
• 4 cloves garlic, minced
• 1 small red onion, diced
• 2 sprigs fresh rosemary
• 1 tsp dried oregano
• 1 1/2 tbsp red wine vinegar
• 1/2 tsp honey, raw
• 2 tbsp butter
• 1 tsp sea salt
• 1/4 tsp cracked black pepper
• 2 tbsp fresh parsley, chopped, for garnish

Instructions

1. 1

   Salt cubed eggplant and let drain in colander for 30 minutes. Pat dry before cooking.

2. 2

   Heat 2 tbsp olive oil in a large braising pot over medium-high heat. Season lamb with salt and pepper, then sear until browned on all sides (6-8 minutes). Remove and set aside.