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A simple vegetarian meal.
Preheat oven to 400ºF.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Add vegetables to a large bowl and toss with garlic, olive oil, salt, and pepper. Add vegetables in a single layer to a lightly greased baking sheet. Cook for 45 minutes, until the vegetables are lightly browned, tossing after 20 minutes.
Bring water to a boil with salt in a small pot and add polenta (instant cornmeal) slowly while stirring the mixture. Cook for 3 minutes, remove from heat and add the Parmesan.
Add half the vegetables to a food processor. Add tomato paste, and pulse a few times until roughly chopped.
Serve vegetables over the polenta and sprinkle with feta and cilantro.
Recipe adapted from In Garten’s Roasted Eggplant Spread.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!