Sicilian Eggplant & White Bean Caponata with Crispy Polenta Croutons

Ingredients

• 1 1/2 cups eggplant, diced into 1/2-inch cubes
• 3/4 cup canned white beans, drained and rinsed
• 2 tbsp tomato paste
• 1 1/2 tbsp red wine vinegar
• 1/4 cup kalamata olives, pitted and halved
• 1 tbsp capers, drained
• 3 clove garlic cloves, minced
• 1/2 cup vegetable broth, low-sodium
• 3 tbsp olive oil, divided
• 1/3 cup instant polenta, dry
• 1 cup vegetable broth, for polenta
• 1 tbsp nutritional yeast
• 1 1/2 cups fresh arugula
• 1/2 whole lemon, for juice and zest
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 3/4 tsp dried oregano
• 1/2 tsp garlic powder
• 2 tbsp pine nuts, toasted, for garnish

Instructions

1. 1

   Heat 1 1/2 tbsp olive oil in a large skillet over medium-high heat. Add diced eggplant and sauté for 8-10 minutes until golden and tender, stirring occasionally. Season with salt and pepper.

2. 2

   Add minced garlic to the eggplant and cook for 1 minute until fragrant.