Beet And Eggplant Ragout With Polenta - cooking recipe

Ingredients

3 tbsp oil
1 None onion, peeled and chopped
1 clove garlic, peeled and chopped
1 tbsp pickled green peppercorns, crushed
1 cup red wine
1 cup vegetable stock
1-2 tsp honey
3/4 cup polenta
2 tbsp butter
1/3 cup heavy cream
1 oz Parmesan, grated
None None Freshly grated nutmeg, to taste
1 lb eggplant, diced
3/4 lb beets, cooked and diced
1/2 tbsp cornstarch, mixed with 2 tbsp water until smooth
2 stems fresh flat-leaf parsley, cut into strips

Preparation

Heat 1 tbsp oil in a saucepan and cook the onion, garlic and peppercorns for 2-3 mins. Add the wine, stock and honey and simmer for 15 mins. Strain through a sieve into a clean saucepan.
In a saucepan, bring 3 1/3 cups of salted water to a boil. Add the polenta and simmer over a low heat for 10 mins, stirring occasionally. Stir in the butter, cream and Parmesan and season with salt and nutmeg.
Heat 2 tbsp oil in a large skillet and cook the eggplant for 4-5 mins. Add the beets and cook for 3 mins. Add the wine sauce and simmer for 7 mins. Stir in the cornstarch and simmer for 1 min. Season with salt and black pepper.
Arrange the polenta on serving plates and top with the ragout. Sprinkle with the parsley.