Eggplant Stew with Honey and Golden Raisin Polenta Recipe

Name: Eggplant Stew with Honey and Golden Raisin Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 -ounce dried porcini mushrooms, coarsely chopped; 1 quart chicken stock, divided; 1/4 cup extra-virgin olive oil; 4 cloves garlic, chopped; 1 teaspoon crushed red pepper flakes; 1 red onion, chopped, chopped into bite sized pieces; 1 large carrot, peeled and thinly sliced; 3 to 4 celery stalks, cut into bite sized pieces; 2 cubanelle peppers, chopped; 1 red bell pepper, seeded and chopped into bite sized pieces; 2 eggplants, peeled of half the skin, cut into bite-sized cubes; 1 bay leaf; Salt and pepper; 2 tablespoons aged balsamic vinegar; 1 (28-ounce) can whole tomatoes (recommended: San Marzano); 1 cup milk; Handful golden raisins; 2 sprigs rosemary, leaves stripped and finely chopped; 1 cup quick cooking polenta; 3 tablespoons honey; 2 tablespoons butter; 1/2 cup grated Parmigiano-Reggiano or Romano

Servings: persons

1 -ounce dried porcini mushrooms, coarsely chopped
1 quart chicken stock, divided
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 red onion, chopped, chopped into bite sized pieces
1 large carrot, peeled and thinly sliced
3 to 4 celery stalks, cut into bite sized pieces
2 cubanelle peppers, chopped
1 red bell pepper, seeded and chopped into bite sized pieces
2 eggplants, peeled of half the skin, cut into bite-sized cubes
1 bay leaf
Salt and pepper
2 tablespoons aged balsamic vinegar
1 (28-ounce) can whole tomatoes (recommended: San Marzano)
1 cup milk
Handful golden raisins
2 sprigs rosemary, leaves stripped and finely chopped
1 cup quick cooking polenta
3 tablespoons honey
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano or Romano

1
Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.
2
Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat.
3
Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them.
4
Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster.
5
Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar.
6
Remove the reconstituted dried mushrooms to the pot with a slotted spoon.
7
Pour in all but the last few tablespoons of mushroom stock.
8
The last of the stock can hold a little loose grit from the dried mushrooms.
9
Add tomatoes and break up with a wooden spoon.
10
Simmer over low heat the last few minutes before serving.
11
Adjust salt and pepper.
12
Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat.
13
Whisk in polenta and stir 3 minutes until thickened.
14
Remove from heat and stir in honey, butter and cheese.
15
Pile some polenta in shallow bowls and spoon the stew around the polenta.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 1 -ounce dried porcini mushrooms, coarsely chopped, 1 quart chicken stock, divided, 1/4 cup extra-virgin olive oil, 4 cloves garlic, chopped, and more.

Yes, Eggplant Stew with Honey and Golden Raisin Polenta 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.

Eggplant Stew with Honey and Golden Raisin Polenta

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