Gluten-Free Caponata over Polenta

Ingredients

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• 1 cup quick-cooking polenta Shop
• 4 cups water or gluten-free vegetable broth Shop
• 1 tbsp olive oil
• 1 medium eggplant, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained Shop
• 1/2 cup kalamata olives, pitted and halved Shop
• 2 tbsp capers, drained Shop
• 2 tbsp red wine vinegar Shop
• 1 tsp sugar Shop
• 1/4 cup fresh basil, chopped
• salt and black pepper, to taste

Instructions

1. 1 Prepare the polenta: In a medium saucepan, bring the water or vegetable broth to a boil over medium-high heat. Gradually whisk in the quick-cooking polenta, reducing the heat to low. Cook, stirring frequently, for about 5-7 minutes, or until the polenta is thick and creamy, adding more liquid if needed to reach desired consistency. Season with salt and pepper to taste, then cover and set aside.
2. 2 Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, for about 8-10 minutes, until it begins to soften and turn golden brown. Add the chopped onion and minced garlic to the skillet and cook for another 3-4 minutes, until the onion is translucent and fragrant.
3. 3 Simmer the caponata: Stir in the undrained diced tomatoes, halved kalamata olives, and drained capers into the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 10-15 minutes, allowing the flavors to meld and the eggplant to become very tender. Stir in the red wine vinegar and sugar, and cook for an additional 2 minutes.
4. 4 Finish and serve: Stir the chopped fresh basil into the caponata just before serving. Taste and adjust seasoning with salt and black pepper as needed. Spoon a generous portion of the creamy polenta into bowls, then top with the warm caponata mixture. Serve immediately for a satisfying gluten-free meal.

Nutrition (per serving)

Tips & Notes

• Salt the diced eggplant and let it drain in a colander for 20-30 minutes, then pat it dry. It soaks up less oil and browns instead of turning spongy.
• Quick-cooking polenta firms up fast. Make it last, or keep it loose with a splash of hot water or broth labeled gluten-free while the caponata simmers.
• Caponata tastes better after resting. Make it a day ahead, refrigerate it, and serve it warm or at room temperature over freshly made polenta.

Common questions