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Mediterranean Caponata and Polenta Lasagna Recipe

Servings 4 servings


  • 2 tsp healthy oil/fat of your choice
  • 1 eggplant diced
  • 1 zucchini diced
  • 1 jar Mesa de Vida Mediterranean cooking and seasoning sauce
  • 1/4 cup raisins, optional the raisins add a lovely sweetness to balance the bitter qualities of the eggplant. If you don't want to use raisins you can add some currants, or for a different sweet balance a bit of diced red onion
  • 1 roll cooked polenta cut into thin slices
  • 1 cup crumbled feta and/or grated parmesan cheese I love to use both for this dish!
  • 2 Tb toasted pine nuts and fresh basil, optional
  • Salt to taste


  • Preheat your oven to 350 degrees. Choose a small to medium baking dish with low sides for your lasagna.
  • Optional step: While the caponata filling cooks, arrange the polenta slices on a baking dish, season with salt, and bake until lightly golden brown. This step improves the texture of the pre-cooked polenta and deepens the flavor, but isn't necessary.
  • Heat a skillet over medium high heat, when hot add oil, swirl to coat. Add the eggplant and zucchini to the pan. Cook, stirring occasionally, until lightly golden brown.
  • Stir in the Mesa de Vida Mediterranean cooking and seasoning sauce, raisins, and salt to taste. Simmer for 15 minutes, stirring occasionally, then remove from heat.
  • Prepare your baking dish by coating with a bit of oil or butter. Layer in sauce, polenta slices, and cheese until you have all of your ingredients used up. Unlike a regular lasagna, the polenta slices may not cover every layer completely. Alternate the arrangement of the slices so every spoonful has an even amount of components.
  • Bake until golden brown and bubbly, about 15 minutes. Garnish with fresh basil and toasted pine nuts, and enjoy!
  • This can also be served at room temperature.
Keyword Gluten Free, Mediterranean