Caponata with cheesy polenta

• olive oil↗1-2 tbsp tbsp
• red onion↗1

  thinly sliced

• zucchini1

  sliced into rounds

• eggplant↗1

  diced

• garlic cloves↗2

  minced

• dried oregano↗2 tsp tsp
• chili powder↗¼ tsp tsp
• tomatoes↗400g can chopped g
• pitted green olives↗30g g

  halved

• capers↗½ tbsp tbsp

  drained and rinsed

• basil↗½ small bunch of

  finely chopped, plus extra for serving

• instant polenta↗100g g
• milk↗a little

  for thinning (optional)

• parmesan↗40g g

  or vegetarian Italian hard cheese, grated

Step-by-step instructions

1. 1

   Heat the oil in a medium skillet over medium heat and sauté the onion, zucchini, and eggplant for 5‑10 minutes, until they begin to soften. Add garlic, oregano and chili powder, then tomatoes, olives and capers. Season to taste, then simmer covered for 20 minutes, until all vegetables are soft and cooked through. Add basil and check the flavor.

2. 2

   In the meantime, prepare the polenta according to the package instructions — thin it with water or milk if it’s too thick. Stir in the parmesan, then spoon it onto two plates. Top with the caponata and add more basil. Season.