Eggplant Stew With Golden Raisin Polenta- Rachel Ray

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.