Instructions: Reheat caponata in the microwave or on the stovetop.

Polenta: Bring 3 cups chicken broth to a boil. Add polenta and stir constantly until the cornmeal masses together. Stir in herbs, butter, cheese, salt, and pepper.

Spread polenta out over a serving platter. Make a shallow well from the center out and fill the prepared caponata. This stands as a complete dinner on its own, so rich with vitamins and fresh vegetables.

If you prepare a salad, keep it simple. Dress mixed greens with oil, vinegar, salt, and pepper. Caponata can also be used as a bruschetta topping.

This recipe yields 4 servings.

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