Berenjena a La Veracruzana Mexican Eggplant in Sauce

Ingredients

• 1 large globe eggplant (and salt)
• 3 tablespoons extra virgin olive oil
• 1 1⁄2 cups chopped fresh yellow onions
• 5 garlic cloves, minced
• 4 ounces canned chopped mild green chilies
• 4 -5 large ripe tomatoes, chopped fine (you can use canned, roughly chopped, too)
• 1 teaspoon small caper
• 5 large pimiento-stuffed green olives (cut in halves or thirds, use more if you like green olives)
• 2 dried bay leaves
• 2 tablespoons dried parsley
• 1 teaspoon ground dried ancho chile powder
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon crumbled dried thyme
• 1⁄4 teaspoon crumbled dried marjoram
• 1⁄4 teaspoon crumbled dried Mexican oregano
• 1⁄2 teaspoon salt, to taste
• 1⁄4 teaspoon ground mild cinnamon
• 1⁄4 cup dry sherry
• salt & freshly ground black pepper, to taste
• 8 prepared polenta, rounds for serving (broiled or fried)
• 1⁄4 cup Mexican crema, for serving

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