How To Make Eggplant & Mushrooms Braised in Tomatoes on Creamy Polenta

Eggplant & Mushrooms Braised in Tomatoes on Creamy Polenta

Eggplant & Mushrooms Braised in Tomatoes on Creamy Polenta

(Serves 4)


1 onion, diced

2 garlic cloves, chopped

6 mushrooms, sliced

1 eggplant, diced into bite sized pieces

1 handful of basil, chopped

1 handful of parsley, chopped

2 sprigs of marjoram, chopped

2 tins of diced tomatoes

1 tbsp raw sugar

1 tbsp stock powder

2 cups of soy milk

2 cups of vegetable stock

1 cup of uncooked polenta


Heat a pot over a high heat. Add the onion and garlic and saute until soft and translucent. Add a little water to deglaze the pan. Add the tomatoes and squash the tomatoes into a puree. Add the sugar and stock powder, then the mushrooms and the diced eggplant, the basil and the marjoram, then stir well.

Cover with a lid, reduce the heat and braise until the eggplant is softened. Remove the lid, stir and check for seasoning, then add the soy milk and liquid vegetable stock and bring to the boil over a high heat. When boiling, slowly whisk in the polenta and continually whisk until it thickens. Reduce the heat to low. Stir with a wooden spoon for about 5 minutes, replacing the lid after every stir. Place the cooked polenta into a dish and spoon over the mushroom and eggplant mixture. Top with chopped parsley and serve.

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