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From the Publisher
Dive into the revolutionary Forks Over Knives movement with 300 whole-food, plant-based recipes for every day!
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Hearty and Delicious Mains
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Eggplant Polenta Casserole
serves 6 to 8
1. Preheat the oven to 350°F.
2. Place the onion in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep onion from sticking to the pan.
3. Add the red pepper, eggplant, and garlic. Cook, covered, for 15 minutes, adding more water as needed.
4. Stir in the tomatoes, season with salt and pepper, and cook for another 10 minutes.
5. Add the basil and spoon the mixture into baking dish. Spoon the polenta over the eggplant mixture and bake for 30 minutes.
Ingredients 1 large yellow onion, peeled and diced 1 large red bell pepper, seeded and diced 2 large eggplants, stemmed and diced 8 cloves garlic, peeled and minced 2 large tomatoes, diced Salt and freshly ground black pepper to taste 1 cup chopped basil 1 batch polenta, kept warm
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Publisher : The Experiment; 1st edition (August 14, 2012)
Language : English
Paperback : 368 pages
ISBN-10 : 1615190619
ISBN-13 : 978-1615190614
Item Weight : 1.8 pounds
Dimensions : 7.5 x 1 x 10.1 inches
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Customers find the recipes in the book good, easy to follow, and produce great meals. They also appreciate the useful information and advice. Readers describe the content as excellent and comprehensive. Opinions are mixed on the value for money, pictures, and taste.
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