Eggplant Stew With Golden Raisin Polenta- Rachel Ra

Name: Eggplant Stew With Golden Raisin Polenta- Rachel Ray
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces portabella mushrooms, chopped; ¼ cup olive oil; 4 garlic cloves, minced; 1 teaspoon crushed red pepper flakes; 1 onion, chopped; 1 carrot, peeled and sliced thinly; 3 stalks celery, chopped; 1 red bell pepper, chopped; 1 poblano pepper, chopped; 2 eggplants, mostly peeled and diced in bite size pieces; 1 bay leaf; salt and pepper; 2 cups chicken stock; 1 -2 tablespoon balsamic vinegar; 28 ounces whole tomatoes; 1 cup milk; 2 cups chicken stock; ¼ cup golden raisin; 1 teaspoon rosemary; 1 cup polenta; 3 tablespoons honey; 2 tablespoons butter; ½ cup parmesan cheese, grated

Servings: persons

8 ounces portabella mushrooms, chopped
¼ cup olive oil
4 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1 onion, chopped
1 carrot, peeled and sliced thinly
3 stalks celery, chopped
1 red bell pepper, chopped
1 poblano pepper, chopped
2 eggplants, mostly peeled and diced in bite size pieces
1 bay leaf
salt and pepper
2 cups chicken stock
1 -2 tablespoon balsamic vinegar
28 ounces whole tomatoes
1 cup milk
2 cups chicken stock
¼ cup golden raisin
1 teaspoon rosemary
1 cup polenta
3 tablespoons honey
2 tablespoons butter
½ cup parmesan cheese, grated

1
heat oil in a dutch oven over medium high heat, add garlic, onion and crushed red pepper.
2
add carrot, celery, pepper and eggplant as you chop them, in that order.
3
add bay leaf, salt and pepper and cover the pot for 12 minutes, stirring occasionally.
4
uncover and add balsamic, chicken stock and tomatoes, breaking up the tomatoes with a spoon.
5
simmer 15-30 minutes, while you make polenta.
6
for polenta:.
7
heat milk, stock, raisins and rosemary over high heat until it comes to a boil.
8
whisk in polenta over medium heat until thickened and remove from heat.
9
stir in butter and honey and cheese.
10
spoon into bowls and top with eggplant stew.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 8 ounces portabella mushrooms, chopped, ¼ cup olive oil, 4 garlic cloves, minced, 1 teaspoon crushed red pepper flakes, and more.

Yes, Eggplant Stew With Golden Raisin Polenta- Rachel Ray falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant Stew With Golden Raisin Polenta- Rachel Ray

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions