Ingredients

Method

• 4 T olive oil
• 3 brinjals, cubed
• 1 x 212 ml jar Woolworths olive stir-through pasta sauce
• sea salt and freshly ground black pepper, to taste
• 50 g breadcrumbs
• 5 g parsley
• 200 g polenta
• 2 T cream
• 3 T butter
For the salad:
• 15 g basil
• 2 green apples, cut into matchsticks
• 1 bulb celeriac, cut into matchsticks
• 2 T lemon juice
• 2 T olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Heat the olive oil in a large, heavy-based saucepan over a high heat. Fry the brinjals in batches until golden.

2. Add the pasta sauce, season and cook for 10 minutes over a medium heat.

3. Meanwhile, prepare the polenta according to package instructions. Add the cream and butter at the end of the cooking time.

4. Season and stir until combined. Toss the salad ingredients together and season. Serve the brinjals with the polenta and the salad.

Find more vegetarian recipes here. 

Photograph: Dirk Pieters
Production: Abigail Donnelly
Food assistant: Bianca Strydom