Find the complete recipe using Mesa de Vida healthy global gourmet cooking and seasoning sauce at mediterranean-caponata-polenta-lasagna-recipe.

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Mediterranean Caponata and Polenta Lasagna Recipe
Servings
servings
Ingredients
  • 2 tsp healthy oil/fat of your choice
  • 1 eggplant diced
  • 1 zucchini diced
  • 1 jar Mesa de Vida Mediterranean cooking and seasoning sauce
  • 1/4 cup raisins, optional the raisins add a lovely sweetness to balance the bitter qualities of the eggplant. If you don't want to use raisins you can add some currants, or for a different sweet balance a bit of diced red onion
  • 1 roll cooked polenta cut into thin slices
  • 1 cup crumbled feta and/or grated parmesan cheese I love to use both for this dish!
  • 2 Tb toasted pine nuts and fresh basil, optional
  • Salt to taste
Servings
servings
Ingredients
  • 2 tsp healthy oil/fat of your choice
  • 1 eggplant diced
  • 1 zucchini diced
  • 1 jar Mesa de Vida Mediterranean cooking and seasoning sauce
  • 1/4 cup raisins, optional the raisins add a lovely sweetness to balance the bitter qualities of the eggplant. If you don't want to use raisins you can add some currants, or for a different sweet balance a bit of diced red onion
  • 1 roll cooked polenta cut into thin slices
  • 1 cup crumbled feta and/or grated parmesan cheese I love to use both for this dish!
  • 2 Tb toasted pine nuts and fresh basil, optional
  • Salt to taste
Instructions
  1. Preheat your oven to 350 degrees. Choose a small to medium baking dish with low sides for your lasagna.
  2. Optional step: While the caponata filling cooks, arrange the polenta slices on a baking dish, season with salt, and bake until lightly golden brown. This step improves the texture of the pre-cooked polenta and deepens the flavor, but isn't necessary.
  3. Heat a skillet over medium high heat, when hot add oil, swirl to coat. Add the eggplant and zucchini to the pan. Cook, stirring occasionally, until lightly golden brown.
  4. Stir in the Mesa de Vida Mediterranean cooking and seasoning sauce, raisins, and salt to taste. Simmer for 15 minutes, stirring occasionally, then remove from heat.
  5. Prepare your baking dish by coating with a bit of oil or butter. Layer in sauce, polenta slices, and cheese until you have all of your ingredients used up. Unlike a regular lasagna, the polenta slices may not cover every layer completely. Alternate the arrangement of the slices so every spoonful has an even amount of components.
  6. Bake until golden brown and bubbly, about 15 minutes. Garnish with fresh basil and toasted pine nuts, and enjoy!
  7. This can also be served at room temperature.