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Polenta with eggplant sauce

ingredients

servings

6

Aubergine

1 unit

Carrots

3 unit

Leeks

1 half

Extra virgin olive oil

to taste

White wine

1 cup

Homemade tomato sauce

1 cup

Iodized salt

to taste

Grated cheese

3 spoons

Ginger powder

2 teaspoons

Instant polenta

375 oz

single courses from Italy - Puglia

Polenta with eggplant sauce

Polenta with eggplant sauce

vegetarian with lactose

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Polenta with eggplant sauce

We learn about good values ​​and vegetables properties. Carrots rich in beta carotene, a purifying substance, eggplant rich in fiber and ginger with antifiamatori properties. In short, a good and healthy dish.

Polenta with eggplant sauce step 1

step 1

We wash and We peel the vegetables while the eggplant to leave their skins.

Polenta with eggplant sauce step 2

step 2

With the knife do the vegetables into small cubes, carrot, leek and eggplant.

Polenta with eggplant sauce step 3

step 3

In a saucepan we put the oil, we do just heat and add the vegetables, amalgamiamo well and add the white wine.

Polenta with eggplant sauce step 4

step 4

Let evaporate and put the tomato sauce, we adjust with salt and let cook over moderate heat for 30 minutes with lid. If necessary add a little 'of water.

Polenta with eggplant sauce step 5

step 5

Meanwhile the sauce cooks who prepare the polenta as it is written on the packaging. When cooked, add 3 tablespoons of grated Parmesan cheese and 1 special spoon grated ginger satin and amalgamiamo all.

Polenta with eggplant sauce step 6

step 6

Take a 25x35 pan and pour the polenta anoint of oil. Amalgamiamo well and let's tidy up for 5 minutes.

Polenta with eggplant sauce step 7

step 7

Turn the polenta onto waxed paper and cut the squares not very large, impiattiamo polenta with hot sauce, and enjoy your meal.

Polenta with eggplant sauce step 8

step 8

I use the Valsugana polenta a pack.

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