Meat-free, main course, side dish, hors d’oeuvres

ingredients available locally when in season

Polenta Rounds with Roasted Eggplant, Sweet Red Peppers and Parmigiano Reggiano

• 1 medium eggplant
• 1 small tomato, seeded and diced
• 1 clove garlic, crushed and minced
• 4 TB olive oil, plus more for polenta
• 2 TB fresh lemon juice
• Pinch of dried Greek oregano
• 1 18oz tube of pre-made polenta
• 1 red pepper, seeded and thinly sliced
• 4-6 fresh basil leaves, julienned
• Parmigiano Reggiano

Place the whole eggplant on a baking sheet and place under the broiler. As it blackens, turn it to cook all over. Transfer it to a bowl to cool.

Once cool enough to handle, peel off the charred skin, chop, and place in a bowl with the diced tomato, garlic, lemon juice, oregano, half of the olive oil, and salt and pepper to taste. Give it a gentle toss to incorporate the ingredients and adjust flavors to taste.

Sauté the red peppers in the remaining olive oil, over medium heat until starting to darken on the edges. Slice pre-made polenta into ½" rounds, brush with olive oil and place under broiler, turning once until golden on both sides.

Top each polenta round with some of the eggplant mixture, then red peppers and some julienned basil leaves. Top them off with some shavings of Parmigiano Reggiano and serve.