Polenta Puttanesca in a Silken Tofu Sauce

1. Preheat oven to 450˚F. Arrange the eggplant slices on an oiled baking dish. Mist the top of the eggplant with some cooking spray. I use olive oil cooking spray but you can also use an oil mister if you have one. I don’t recommend adding olive oil directly to the eggplant because eggplant tends to soak up oil like a sponge. Just a spray is enough. Sprinkle with a bit of salt and pepper.
2. Bake the eggplant at 450˚F until tender, about 25-30 minutes.
3. Remove the polenta from the package and cut into 12 round slices. Arrange on an oiled baking dish and add it to the oven, baking for 10-15 minutes.
4. While the eggplant and polenta are baking, start on the silken tofu sauce. Empty the container of tofu into a blender or food processor. Add the basil, garlic and capers. Blend until smooth. Taste to see if you want to add salt or pepper.
5. Heat up the puttanesca sauce on the stove top or in the microwave. Remember to cover it because tomato sauce makes a splattering mess.
7. Plate it up! Add 1/2 cup puttanesca sauce to the bottom of each plate. Layer on 2 of the eggplant slices. Top with 3 polenta slices. Drizzle 1/4 of the silken tofu sauce on top. Finish by sprinkling a few capers over the dish.

Yields: 4 servings
Serving Size: 1/2 cup puttanesca sauce, 2 eggplant slices, 3 polenta slices, 1/4 of the tofu sauce
Weight Watchers Points+: 9
Calories 319, Carbs 41g, Fat 12g, Protein 12g

Sauce adapted from onceuponacuttingboard.com.