Polenta con Salsa di Melanzane
Polenta with Eggplant Sauce

Ingredients:

2 cups boiling water
1/2 oz. dried mushrooms (any kind)
6 and 1/2 cups water
1 and 1/2 cups polenta or yellow cornmeal
1 red pepper, cut in strips
Parsley
2 and 1/2 cups canned tomatoes, crushed
2 cups cubed eggplant
1/2 cups chopped onions
1 tablespoon olive oil

Directions:

In a small bowl, combine the boiling water and mushrooms. Let soak until soft.

Drain, reserve the soaking liquid.

In a large frying pan, heat the olive oil.

Add eggplant, cook for 5 minutes or until browned and soft.

Stir in mushrooms, peppers, and onions; stir constantly.

Pour in the tomatoes and reserved mushroom liquid; bring to a boil.

Reduce heat and simmer for 45 minutes, or until sauce is thickened.

Meanwhile, prepare the polenta by bringing the 6 and 1/2 cups water to a boil in a 3-quart saucepan.

Slowly whisk in the polenta or cornmeal.

Reduce the heat to low; cook; stirring often, for 30 to 35 minutes, or until thick and smooth.

Pour the polenta onto a large serving platter and keep warm until sauce is ready.

Spoon the eggplant sauce on top. Sprinkle with parsley. Serves 2.

That's it!

(This is not my recipe, it is a recipe I tried and recommend, the recipe is from http://www.oreganofromitaly.com/)