Vitamin C-Boosting Tomato-Eggplant Polenta

Recipe Benefits

• This recipe is packed with vitamin C from tomatoes, essential for immune function, collagen synthesis, and iron absorption.
• Including eggplant adds fiber and antioxidants, while polenta provides a gluten-free base rich in complex carbohydrates.
• The pesto and pine nuts offer healthy fats, making this dish a well-rounded option for anyone looking to increase their vitamin C intake and other essential nutrients.

Ingredients

For 3 servings:

• 5 cups water
• 1 cup coarse polenta (not instant)
• 1½ tsp. kosher salt, divided
• 1 large Italian eggplant, cut into 1-inch (2.5 cm) cubes
• 12 oz. (340 g) cherry tomatoes, halved
• 3 cloves garlic, thinly sliced
• 2 Tbsp. extra-virgin olive oil, divided
• 1½ cups tomato sauce
• 2 Tbsp. pesto sauce (choose plant-based pesto for vegan option)
• 6 large basil leaves cut into thin ribbons (chiffonade)
• ¼ cup pine nuts, toasted

Instructions

1. Line a 9×9-inch (23×23 cm) baking pan with parchment paper and lightly brush with olive oil.
2. In a large saucepan, bring 5 cups of water to a boil over high heat. Stirring constantly, slowly pour in the polenta in a thin stream. Add ½ teaspoon of kosher salt, reduce heat to medium, and continue stirring until polenta is creamy and fully cooked.
3. Pour the polenta into the prepared baking pan and let it cool slightly. Cover and refrigerate for at least 2 hours or until set.
4. Preheat oven to 400°F (200°C).
5. Sprinkle the eggplant cubes with ½ teaspoon of salt and place them in a colander to drain for 30 minutes. Rinse and gently squeeze out any remaining water.
6. Toss the eggplant cubes, cherry tomatoes, and sliced garlic with 1 tablespoon olive oil on a large baking sheet. Spread evenly and roast for 30 minutes, stirring once or twice. Remove from oven and reduce the temperature to 375°F (190°C).
7. Once the polenta is set, turn it out of the pan and cut into thirds. Slice each third horizontally into 3 equal pieces to create 9 polenta “noodles.” Handle carefully with a spatula.
8. To assemble the lasagna, brush the baking pan with the remaining tablespoon of olive oil. Spread ½ cup of tomato sauce on the bottom, then layer with 3 polenta pieces. Top with half of the roasted tomato-eggplant mixture and half of the pesto. Repeat with another layer of polenta, ½ cup of tomato sauce, the remaining roasted vegetables, and pesto. Finish with a final layer of polenta and spread the remaining tomato sauce on top.
9. Cover and bake for about 40 minutes or until hot and bubbly.
10. Just before serving, sprinkle with basil chiffonade and toasted pine nuts. Serve hot.

Nutritional Information

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