|
|
| 10
tablespoons olive oil |
| 1
onion, chopped |
| 5
cloves garlic, minced |
| 1
large eggplant (about 1 3/4 pounds), cut into 1/2-inch cubes |
| 2
tomatoes (about 3/4 pound), cut into 1/2-inch pieces |
| 1
cup canned crushed tomatoes in thick puree |
| 3
tablespoons chopped fresh parsley |
| 2
1/4 teaspoons salt |
| 1/4
teaspoon fresh-ground black pepper |
| 4
1/2 cups water |
| 1
1/3 cups coarse or medium cornmeal |
| 6
tablespoons grated Parmesan cheese |
|
|
|
| In
a large nonstick frying pan, heat 1 tablespoon of the oil over moderate
heat. Add the onion and garlic and cook, stirring occasionally, until the
onion starts to brown, about 5 minutes. Remove. Heat 6 tablespoons of the
oil in the same pan over moderately high heat. Add the eggplant and cook,
stirring occasionally, until golden, about 10 minutes. Add the onion
mixture, fresh and canned tomatoes, parsley, and 1 teaspoon of the salt.
Simmer until thick, about 10 minutes. Stir in the pepper. |
|
Meanwhile, in a medium saucepan, bring the water and the remaining 1 1/4
teaspoons of salt to a boil. Add the cornmeal in a slow stream, whisking
constantly. Whisk in the remaining 3 tablespoons of oil. |
