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Roasted Eggplant and Peppers with Parmesan Polenta Recipe

Polenta is a nice change of pace from other starches, and roasted eggplant and peppers makes a colorful and tasty topping for it. Try the combination in this Roasted Eggplant and Peppers with Parmesan Polenta recipe.

| January 2013

  • "The Clean Plates Cookbook" by Jared Koch offers sensible, sustainable, and healthful home cooking for anyone interested in integrating good foods into their lives. Recipes cover beverages, breakfasts, snacks, inventive entrées and desserts.
    Photo Courtesy Running Press

  • Photo By Scott Schopieray/Flickr

The Clean Plates Cookbook by Jared Koch (Running Press, 2013) spells out exactly what “clean eating” means and why it matters. The book introduces the idea of eating as a bio-individual—that there is more than one right way to eat and that each person should find the “diet” that’s right for their personal needs—and includes recipes contributed from “healthy” chefs, covering everything from breakfast and beverages to entrees and sides. This recipe for Roasted Eggplant and Peppers with Paremsan Polenta comes from chapter 9: The Recipes.

Roasted Eggplant and Peppers with Parmesan Polenta Recipe

Polenta is a nice change of pace from other starches, such as grains, pasta, or rice, and here it’s topped with a colorful and tasty mix of roasted vegetables plus whole cloves of roasted garlic. Serve with a simple spinach salad or cooked Italian sausages.

Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 50 minutes

• 1 medium-size red onion
• 3 medium-size bell peppers (red, yellow, green, or a combination), cored and cut into 1/2-inch strips
• 24 garlic cloves
• 3 tablespoons organic extra-virgin olive oil, divided
• 3 medium-size Asian-style eggplants (about 12 ounces), cut crosswise into 1/2-inch slices
• About 4 cups organic reduced-sodium chicken or vegetable stock
• 1 1/3 cups organic polenta
• 1 cup shredded Parmesan cheese, divided
• Freshly ground black pepper to taste
• Fine sea salt to taste
• 2 medium-size tomatoes, cut into 1/2-inch dice
• 1 tablespoon chopped fresh basil, oregano, or a combination

1. Preheat the oven to 375°F. Arrange a rack in the upper half of the oven and another in the lower half.

2. Keeping the root end intact, cut the onion into twelve wedges (so that each wedge has a bit of root holding it together). In a large bowl, combine the onion, bell peppers, garlic, and 2 tablespoons of the oil. Divide the mixture between two large, rimmed baking sheets, spreading it out in an even layer. Roast for 15 minutes.

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