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Yotam Ottolenghi's Sweet Corn Polenta With Eggplant Sauce
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Ingredients
- 2/3 cups vegetable oil
- 1 medium eggplant, cut into 3/4-inch dice
- 2 teaspoons tomato paste
- 1/4 cup dry white wine
- 1 cup chopped peeled tomatoes (fresh or canned)
- 6 1/2 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 tablespoon chopped oregano
- 6 ears of corn
- 2 1/4 cups water
- 3 tablespoons butter, diced
- 7 ounces feta, crumbled
- 1/4 teaspoon salt
- black pepper
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Published 2014-09-07 12:02:12 (6 years ago).0 people like this recipe.
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