EGGPLANT TAGINE WITH POLENTA

Preparation Method :

• Toss the eggplant in 1 tablespoon of the oil. Arrange the eggplant in the broiler pan.
• Cook under the preheated broiler for about 15 - 20 minutes, turning occasionally, until softened and brush with oil if the eggplant becomes too dry.
• Heat the remaining oil in a large, heavy-bottom pan over medium heat. Add the onion and cook, stirring occasionally, for 8 minutes, or until soft and golden.
• Add the carrot, garlic, and mushrooms and cook for 5 minutes. Add the spices and cook, stirring constantly, for an additional minute.
• Add the tomatoes and stock, stir well, then add the tomato paste. Bring to a boil, then reduce the heat and let simmer for 10 minutes, or until the sauce starts to thicken and reduce.
• Add the eggplant, apricots, and chickpeas, partially cover, and cook for an additional 10 minutes, stirring occasionally.
• The Cornmeal: Pour the hot stock into a non stick pan and bring to a boil. Pour in the cornmeal in a steady stream, stirring constantly.
• Reduce the heat to low and cook for 2 minutes or until the cornmeal thickens.
• Serve the tagine with the cornmeal, sprinkled with the fresh cilantro.