Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce

food52.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

Eggplant Sauce

2 / 3 cup vegetable oil

1 medium eggplant, cut into ¾-inch dice

2 teaspoons tomato paste

1 / 4 cup dry white wine

1 cup chopped peeled tomatoes (fresh or canned)

6 1 / 2 tablespoons water

1 / 4 teaspoon salt

1 / 4 teaspoon sugar

1 tablespoon chopped oregano

Polenta

6 ears of corn

2 1 / 4 cups water

3 tablespoons butter, diced

7 ounces feta, crumbled

1 / 4 teaspoon salt

1 pinch Black pepper

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