• 1 eggplant, cubed
• salt
• 4 oz tempeh bacon, cut into small strips
• 1/2 block extra firm tofu, pressed and patted dry, cubed
• 1 tbsp olive oil
• 10 oz frozen pearl onions
• 1 lb cremini mushrooms, minced or food processed into tiny pieces
• 6 garlic cloves, minced
• 2 cups vegetable broth
• 1 cup tomato sauce
• 2 bay leaves
• several sprigs fresh thyme
• several sprigs fresh parsley
• 8 oz green beans
• 1 tbsp butter
• 1 cup polenta
• 4 cups water

1. Sprinkle eggplant liberally with salt and let rest in a colander for 20 minutes in the sink. Rinse and pat dry. (This will make it less bitter.) Heat 1 tbsp olive oil in a large, deep skillet or dutch oven. Cook tempeh bacon over medium-high, stirring occasionally, until bacon starts to brown, 2 minutes. Add tofu to pan. Sprinkle with salt and black pepper and saute, stirring occasionally, until outside starts to brown, about 5 to 7 minutes.
2. Add onions, mushrooms, and eggplant to pan. Cook, stirring occasionally, until vegetables give up their liquid and start to dry out and brown, 10 to 15 minutes. Add garlic after 5 minutes of cooking.
3. Add broth, tomato sauce, bay leaves, herbs, and green beans to pan. Bring to a boil, then adjust heat so that the mixture bubbles gently but steadily. Let liquid boil until it is reduced by about half and becomes thick and saucy. Lower heat again. Stir in butter. Remove bay leaves and herb sprigs. Taste and adjust the seasoning. Serve over polenta and sprinkle with parmesan cheese, if desired.

 

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