Instant Polenta (follow directions on box)
1 eggplant
Garlic cloves, whole
Pasta sauce
Salt and pepper
Directions:
Spread cooked Polenta out on a tray with non-stick cook spray. Smooth it out and refrigerate at least 1 hour.
Cut eggplant into cubes and boil with the garlic cloves until soft.
Drain well then add salt and pepper and olive oil then add in gravy, which had lots of flavor.
Cut polenta in squares or triangles, spoon the eggplant marindae on top.
Place left over marinade in a mason jar to have handy when ever. My boys love it on Bruschetta toast.. So easy!
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