2 cups boiling water
1/2 ounce dried mushrooms
1 tablespoon olive oil
2 cups eggplant, cubed
1/2 cup onions, chopped
1 red pepper, cut in strips
2 1/2 cups canned tomatoes, crushed
6 1/2 cups water
1 1/2 cups polenta or yellow cornmeal
2 tablespoons parsley
1. In a small bowl, combine the boiling water and mushrooms. Let soak until soft. Drain, reserve the soaking liquid. In a large frying pan, heat oil. Add eggplant, cook for 5 minutes. or until browned and soft.
2. Stir in mushrooms, peppers, and onions; stir constantly. Pour in the tomatoes and reserved mushroom liquid; bring to a boil. Reduce heat and simmer for 45 minutes, or until sauce is thickened.
3. Meanwhile, prepare the polenta by bringing the water to a boil in a 3-quart saucepan. Slowly whisk in the polenta or cornmeal. Reduce the heat to low; cook; stirring often, for 30 to 35 minutes, or until thick and smooth.
4. Pour the polenta onto a large serving platter and keep warm until sauce is ready. Spoon the eggplant sauce on top. Sprinkle with parsley.