3 1/2 cups water
2 cups milk
1 1/2 cups yellow cornmeal
2 tablespoons olive oil
1 small onion, finely chopped
1 stalk celery, chopped
1/2 cup chopped sweet green pepper
2 garlic cloves, finely chopped
1 teaspoon dried basil
1/4 teaspoon crushed red pepper
1 medium eggplant, cut into 1/2-inch cubes
1 can (14 1/2-ounce) diced tomatoes
1/4 cup water
1 tablespoon chopped fresh parsley leaves
1/2 cup grated Parmesan cheese
To make the cornbread butter 2 square baking dishes. Boil 3 1/2 cups water over high heat in a large pan. In a mixing bowl combine cornmeal and milk mixing until completely blended. Stir cornmeal mixture into the boiling water. Cook on medium heat 10 minutes until mixture becomes thick. Place in baking dishes and cover.
Refrigerate until firm at least 4 hours or can be done overnight. Place oil in a large skillet. Be sure to heat oil about 2 minutes before adding the onion, celery and pepper. Cook 2 minutes or until onion starts to become translucent. Add garlic, basil and red pepper and continue cooking about 1 minute. Place eggplant into skillet and cook 6 minutes stirring often. Blend in tomatoes with liquid and remaining water.
Cover skillet and cook 25 minutes. Stir in parsley and remove from heat. Allow eggplant mixture to cool well slightly. Remove cornbread from pans and place on a cookie sheet. Sprinkle the top with cheese. Broil until cornbread turns slightly brown and cheese has completely melted.
Place one square of cornbread on a plate. Top with eggplant. Place another square of cornbread on top. Serve.
Nutritional Information (approximate values):
Total Fat 15.0g
Saturated Fat 0g
Total Carbohydrate 63g
Dietary Fiber 10.00g