Eggplant Stew With Golden Raisin Polenta- Rachel Ray |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
this is a spin on the rachel ray recipe, small changes have been made from her original Ingredients:
8 ounces portabella mushrooms, chopped |
1/4 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 |
1/4 cup golden raisin |
1 teaspoon rosemary |
1 cup polenta |
3 tablespoons honey |
2 tablespoons butter |
1/2 cup parmesan cheese, grated |
Directions:
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.
|
|