Sicily Knows Best--Eggplant Stew With Honey & Golden Raisin |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Recipe taken from Rachael Ray's Big Orange Book . I have not tried this recipe... it is vegetarian and has eggplant! Yummm :) Cooking time includes prep time. Ingredients:
1 ounce dried porcini mushrooms, coarsely chopped |
4 cups vegetable stock |
1/4 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) can whole 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 |
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup romano cheese |
Directions:
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. Add the garlic, red pepper flakes, onions, carrots, cubanelle and bell peppers, and eggplant to the pot as you chop them.
3. 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. Use a slotted spoon to scoop the reconstituted dried mushrooms out of the soaking water, and add them to the pot. Pour in all but the last few tablespoons of mushroom stock, which may have a little loose grit from the dried mushrooms. Add the tomatoes to the pot and break up with a wooden spoon. Simmer over low heat for a few more minutes; adjust with salt and pepper.
4. 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. When it just simmers, whisk in the polenta and stir for 3 minutes, or until thickened. Remove from the heat and stir in the honey, butter, and cheese.
5. Pile some polenta in shallow bowls and spoon the stew around the polenta.
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