Eggplant Caponata Polenta Skillet

• 60 g dry polenta — Dry yellow polenta cornmeal
• 180 g, cut into 2 cm cubes — Raw eggplant
• 150 g, drained and rinsed — Canned white beans, drained and rinsed
• 130 g canned tomatoes — No-salt-added canned tomatoes
• 50 g, diced — Raw yellow onion
• 35 g, finely diced — Raw celery
• 20 g, sliced — Pitted black olives
• 10 g (2 tsp) — Balsamic vinegar
• 8 g (about 1 3/4 tsp) — Extra-virgin olive oil
• 4 g, minced — Raw garlic
• 0.8 g (about 1/2 tsp) — Dried oregano leaves
• 0.7 g (about 1/4 tsp) — Fine salt

Method

1. 1Cook the polentaBring 250 g water and 0.3 g salt to a boil in a wide skillet. Whisk in polenta gradually, reduce heat.Look for: The mixture is even and ready for the next action, with no dry pockets.
2. 2Cook for 10 minutesCook for 10 minutes, stirring every 2 minutes; scrape into a serving bowl.10 minLook for: Polenta is thick and creamy with no gritty dry pockets and holds a soft mound.Safety: Whisk away from your body because thick polenta can spit.
3. 3Brown the caponata vegetablesWipe the skillet, add oil and eggplant, and cook over medium-high for 6 minutes.6 minLook for: This cooking stage is complete and the food is ready for the next action.Safety: Keep the skillet handle inward and reduce heat if garlic darkens.
4. 4Add onionAdd onion and celery for 3 minutes, then garlic and oregano for 60 seconds.4 minLook for: Eggplant has caramelized faces, celery is tender, and garlic smells fragrant rather than burnt.
5. 5Simmer and rest the caponataAdd tomatoes, beans, olives, balsamic, remaining salt, and 30 g water. Simmer 5 minutes until glossy.5 minLook for: This cooking stage is complete and the food is ready for the next action.
6. 6Rest off heat for 5 minutesRest off heat for 5 minutes and spoon over polenta.5 minLook for: Sauce clings to tender eggplant, beans remain intact, and the balsamic tastes rounded rather than sharp.Safety: Bring the center to a full simmer and refrigerate leftovers within 2 hours.