Thursday, February 28
* 1 Whole large eggplant
* 2 x red capsicums
* Olive oil
* Pesto (If you've got basil - make your own)
* Bunch of English Spinach
* Half a spanish onion
* Knob of butter
* Salt & Pepper
Note: I usually just boil polenta and water with a quarter teaspoon of veggie stock powder until it thickens - about 15 minutes, then put it in a baking paper lined tray top set in the fridge - I know there are all sorts of recipes calling for it to be boiled and constantly stirred for hours - but with the polenta I buy I've found that to be unnecessary.
* Slice your eggplant into 5mm thick rounds and cut capsicum into 5 pieces (4 sides and the bottom) coat in a thin layer of oil and sprinkle with a pinch of salt. Put them on baking trays evenly spaced and not overlapping in a hot oven. Make sure the capsicum is skin side up. Roast for 30 - 45minutes until they are nicely cooked and the capsicum skin is lifting off and going black. Peel capsicum skin off and discard.
* In a fry pan, fry your onion half in some oil for about 3 minutes until it's clear, add your spinach leaves (Stalks removed) and a small knob of butter and cover for a few minutes until the spinach is wilted.
* Carve the polenta into nice sized wedges and pop on plates. Spread a thin layer of pesto on top, then a slice of eggplant, a slice of capsicum and some wilted spinach. Do another eggplant slice with a smear of pesto on it and add another capsicum, spinach and finish with a final piece of eggplant. Garnish with a tiny drizzle of oil/ a decorative basil leaf/a sprig of thyme... and I'd serve this with a peppy fresh tomato salsa in summer and steamed asparagus in winter. Yum!