Beet And Eggplant Ragout With Polenta

• 3 tbsp oil
• 1 None onion, peeled and chopped
• 1 clove garlic, peeled and chopped
• 1 tbsp pickled green peppercorns, crushed
• 1 cup red wine
• 1 cup vegetable stock
• 1-2 tsp honey
• 3/4 cup polenta
• 2 tbsp butter
• 1/3 cup heavy cream
• 1 oz Parmesan, grated
• None None Freshly grated nutmeg, to taste
• 1 lb eggplant, diced
• 3/4 lb beets, cooked and diced
• 1/2 tbsp cornstarch, mixed with 2 tbsp water until smooth
• 2 stems fresh flat-leaf parsley, cut into strips

1. Heat 1 tbsp oil in a saucepan and cook the onion, garlic and peppercorns for 2-3 mins. Add the wine, stock and honey and simmer for 15 mins. Strain through a sieve into a clean saucepan.
2. In a saucepan, bring 3 1/3 cups of salted water to a boil. Add the polenta and simmer over a low heat for 10 mins, stirring occasionally. Stir in the butter, cream and Parmesan and season with salt and nutmeg.
3. Heat 2 tbsp oil in a large skillet and cook the eggplant for 4-5 mins. Add the beets and cook for 3 mins. Add the wine sauce and simmer for 7 mins. Stir in the cornstarch and simmer for 1 min. Season with salt and black pepper.
4. Arrange the polenta on serving plates and top with the ragout. Sprinkle with the parsley.

oil, onion, clove garlic, red wine, vegetable stock, honey, polenta, butter, heavy cream, parmesan, nutmeg, eggplant, beets, cornstarch, parsley

Taken from recipes-plus.com/api/v2.0/recipes/17840 (may not work)