I have a question about step 2 on the recipe "Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce" from Genius Recipes. It says:
"Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.
" As soon as I put the dieced eggplant in the frying pan, it absorbed the vegetable oil. It seems like I'm supposed to have a lot of oil left over... Am I doing something wrong?