Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more by hovering over each or read more info on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
Prep
Difficulty
Easy
Time
Estimate
45 mins
Cube the eggplant and shred the zucchini. Salt each and set aside to drain. Saute the onions and make the caponata first. Warm the olive oil and garlic over low heat. Once the caponata is mostly made (it can be made ahead as well) squeeze the squash and whip up the pancakes. As the pancakes start to cook, sear the polenta in a separate skillet. Top the pancakes and polenta with scoops of the caponata for dinner.
Often a condiment, we make this with a bit less vinegar to become a main vegetable dish that can be the star of the meal with a simple protein alongside. Add more vinegar to give it the more authentic bright taste of the eggplant spread.
These are a favorite way to use up the abundance of summer squash or zucchini, whether yellow or green. These pancakes store nicely, just toast them up to enjoy the next day for breakfast or in a lunch on the go. With only a few tablespoons of batter the pancakes are mostly veggies rather than a traditional pancake. If you prefer more of a batter-based pancake, simply double the flour, egg and cheese.
Garlic scented olive oil sears day old polenta or simply use the convenient tubes of polenta.
