Sicily Knows Best--Eggplant Stew With Honey & Golden Raisin Recipe

Name: Sicily Knows Best--Eggplant Stew With Honey & Golden Raisin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms, coarsely chopped; 4 cups vegetable stock; ¼ cup extra virgin olive oil; 4 garlic cloves, chopped; 1 teaspoon crushed red pepper flakes; 1 red onion, chopped into bite-sized pieces; 1 large carrot, peeled and thinly sliced; 1 cubanelle pepper, seeded and chopped into bite sized pieces; 2 eggplants, half the skin peeled in strips, cut into bite sized cubes; salt and pepper; 2 tablespoons aged balsamic vinegar; 1 (28 ounce) canwhole san marzano tomatoes; 1 cup milk; 1 handful golden raisin; 2 sprigs fresh rosemary, leaves stripped and finely chopped; 1 cup quick-cooking polenta; 3 tablespoons honey; 2 tablespoons butter; ½ cup grated parmigiano-reggiano cheese or ½ cup romano cheese

Servings: persons

1 ounce dried porcini mushrooms, coarsely chopped
4 cups vegetable stock
¼ cup extra virgin olive oil
4 garlic cloves, chopped
1 teaspoon crushed red pepper flakes
1 red onion, chopped into bite-sized pieces
1 large carrot, peeled and thinly sliced
1 cubanelle pepper, seeded and chopped into bite sized pieces
2 eggplants, half the skin peeled in strips, cut into bite sized cubes
salt and pepper
2 tablespoons aged balsamic vinegar
1 (28 ounce) canwhole san marzano tomatoes
1 cup milk
1 handful golden raisin
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 cup quick-cooking polenta
3 tablespoons honey
2 tablespoons butter
½ cup grated parmigiano-reggiano cheese or ½ cup romano cheese

1
Place the dried mushrooms and 2 cups of the stock in a small pot over medium-low heat.
2
Heat the EVOO in a Dutch oven or high-sided skillet over medium to medium-high heat.
3
Add the garlic, red pepper flakes, onions, carrots, cubanelle and bell peppers, and eggplant to the pot as you chop them.
4
Season with salt and pepper and cover the pot; sweat the vegetables for 10-12 minutes, stirring occasionally, then uncover and stir in the balsamic vinegar.
5
Use a slotted spoon to scoop the reconstituted dried mushrooms out of the soaking water, and add them to the pot.
6
Pour in all but the last few tablespoons of mushroom stock, which may have a little loose grit from the dried mushrooms.
7
Add the tomatoes to the pot and break up with a wooden spoon.
8
Simmer over low heat for a few more minutes; adjust with salt and pepper.
9
While the veggies are sweating down, in a medium saucepan slowly heat the remaining 2 cups of stock with the milk, raisins, and rosemary over medium-high heat.
10
When it just simmers, whisk in the polenta and stir for 3 minutes, or until thickened.
11
Remove from the heat and stir in the honey, butter, and cheese.
12
Pile some polenta in shallow bowls and spoon the stew around the polenta.

526

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 19 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, coarsely chopped, 4 cups vegetable stock, ¼ cup extra virgin olive oil, 4 garlic cloves, chopped, and more.

Yes, Sicily Knows Best--Eggplant Stew With Honey & Golden Raisin 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.

Sicily Knows Best--Eggplant Stew With Honey & Golden Raisin

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