To tell the truth, this last recipe for vegetable ragout is one that we make almost every week, changing the vegetables depending on what is in the market. It is wonderful over polenta as presented here, but it shines over pasta or rice. Here we share a recipe for basic polenta, but there are many recipes on our site. We eat leftovers for lunch cold or at room temperature and some times reheat the vegetables topped with low fat cheese under the broiler. Delicious.
3 small globe eggplants
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, seeded and chopped
1 pound Roma tomatoes, chopped
6 ounces baby portobello mushrooms, quartered
1 1/2 tablespoons fresh lemon juice
1 teaspoon sugar substitute like Splenda
1 tablespoon tomato paste
1/3 cup chopped fresh basil
1/3 cup chopped flat leaf parsley
6 pitted black brine cured olives, quartered
1 tablespoon capers, rinsed well
Freshly ground pepper
3 cups water
1 cup instant polenta
1/4 cup grated Parmesan Cheese
freshly grated pepper
Peel and slice the eggplant into 3/4 inch slices. Place in a colander and sprinkle lightly with kosher salt. Allow to drain for 1/2 hour. Wipe all moisture and salt off of the slices and dice into bite size pieces.
Heat the oil first in a large non-stick pan. Sauté the onion, until transparent. Add the eggplant, bell pepper, tomatoes and mushrooms. Cook covered for 8-10 minutes over medium low heat until the vegetables begin to soften. Add the lemon juice, sugar substitute, tomato paste, and herbs. Uncover and simmer until the vegetables are cooked through. Add the olives and capers. Taste for seasoning and add pepper as needed.
While the ragout is simmering, coat a 9-inch round cake pan with cooking spray. Bring water to a boil in a deep pot. Add the polenta and simmering. Stir frequently for 5 minutes. Remove from the heat and stir in the cheese and pepper.
Pour the polenta in the prepared pan and even out with a spatula.
To serve, cut the polenta into 12 pieces. Place 2 pieces on a plate and spoon the ragout over the polenta.
Per serving: 189 calories (26% calories from fat), 6 g protein, 6 g total fat (1.4 g saturated fat), 31 g carbohydrate, 6 g dietary fiber, 3 mg cholesterol, 220 mg sodium, 637 mg potassium
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.