Healthy Caponata Beans & Polenta Recipe

Ingredients

• 1 cup polenta
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium eggplant, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, no added sugar
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup low-fat cheese or dairy-free alternative (optional)
• Fresh basil for garnish

Instructions

1. In a large pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to avoid lumps. Cook for about 5-7 minutes until thickened. Remove from heat and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent (about 3-4 minutes).
3. Add the diced eggplant, bell pepper, and zucchini to the skillet. Cook for another 5-7 minutes until the vegetables are tender.
4. Stir in the chickpeas, diced tomatoes, oregano, salt, and pepper. Let it simmer for about 10 minutes, allowing the flavors to meld.
5. Serve the vegetable mixture over a bed of polenta. Top with low-fat cheese or dairy-free alternative if desired, and garnish with fresh basil.