Polenta-crumbed sardines with caponata

Instructions

1. Heat half the oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 4–5 minutes or until softened. Add eggplant and cook, stirring, for 5 minutes or until golden. Add garlic, capsicum, tomatoes and stock and cook, stirring occasionally, for 12–15 minutes or until vegetables are tender. Add capers and vinegar and reduce heat. Simmer, stirring occasionally, for 3–4 minutes or until caponata has thickened.
2. Meanwhile, place cornflour, egg and polenta in 3 separate shallow bowls. Working with 1 at a time, toss sardines in cornflour, shaking off excess. Dip in egg, then coat in polenta. Place on a plate.
3. Heat remaining oil in a large non-stick frying pan over medium-high heat. Cook sardines, in batches, for 1–2 minutes each side or until golden and crisp. Sprinkle with parsley and serve with caponata and lemon.