Instructions: Preparation Time: 20 minutes

1. In a small bowl, combine the boiling water and mushrooms. Let soak until soft. Drain, reserve the soaking liquid .

2. In a large frying pan, heat oil. Add eggplant, cook for 5 minutes or until browned and soft. Stir in mushrooms, peppers, and onions; stir constantly.

3. Pour in the tomatoes and reserved mushroom liquid; bring to a boil.

Reduce heat and simmer for 45 minutes, or until sauce is thickened.

4. Meanwhile, prepare the polenta by bringing the 6 1/2 cups water to a boil in a 3 quart saucepan. As cornmeal lumps easily, slowly , whisk in the polenta or cornmeal, adding a little at a time until complete measure is used. Reduce the heat to low; cook, stirring often for 30 to 35 minutes , or until thick and smooth.

5. Pour the polenta onto a large platter and keep warm until sauce is ready. Spoon the eggplant sauce on top. Sprinkle with parsley.

Serves 2

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.