Caponata and Herb Polenta

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Caponata:

2 tablespoons (2 turns around the pan) extra-virgin olive oil

4 cloves garlic, chopped

1/2 to 3/4 teaspoon crushed red pepper flakes

1 red bell pepper, seeded and diced

1 cubanelle Italian long green pepper, seeded and diced

1 large sweet onion, peeled and chopped

2 ribs celery, chopped

1/2 cup large green olives, pitted and chopped

1/2 cup Kalamata black olives, pitted and chopped

1 (3-ounce) jar capers, drained

1/2 cup (a couple of handfuls) golden raisins

1 medium firm eggplant, diced

Salt

1 (32-ounce) can diced tomatoes

1 (14-ounce) can crushed tomatoes

1 handful flat-leaf parsley, chopped

Polenta:

3 cups chicken stock

1 cup quick-cook polenta, found in Italian foods or specialty foods aisles

4 sprigs fresh thyme, leaves removed and chopped

1 sprig fresh rosemary, leaves removed and chopped finely chopped

2 tablespoons butter

1/4 cup grated Romano or Parmigiano

Salt and pepper

6 cups mixed greens

2 tablespoons red wine vinegar

3 tablespoons extra-virgin olive oil

Serving suggestion: Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper