Eggplant Stew with Golden Raisin Polenta Rachel Ray
Savor the comforting flavors of Rachel Ray's Eggplant Stew with Golden Raisin Polenta, a hearty vegetarian dish that’s as nourishing as it is delicious. This vibrant recipe pairs tender, silky eggplant simmered in a fragrant tomato-based stew with velvety polenta infused with sweet golden raisins and creamy Parmesan. Aromatic herbs like oregano and cumin add depth to the stew, while the raisin-studded polenta provides a delightful touch of sweetness to balance the savory flavors. Perfect for a cozy dinner, this dish is easy to make and can be served as a wholesome meal on its own or paired with a crisp green salad. Garnished with freshly chopped parsley, it’s a stunning plate that’s as satisfying to the eyes as it is to the palate.
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Recipe Information
Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic
- 28 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup polenta
- 2 cups milk
- 2 cups water
- 0.5 cup golden raisins
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
Instructions
Peel the eggplants if desired, then dice them into 1-inch cubes and set aside.
Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the diced eggplant and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Remove from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Dice the yellow onion and mince the garlic, then add them to the pot. Cook until the onion is soft and translucent, about 5 minutes.
Stir in the canned diced tomatoes, tomato paste, vegetable broth, oregano, cumin, salt, and black pepper. Bring the mixture to a simmer.
Add the cooked eggplant back into the pot, stir, and reduce the heat to low. Cover and let the stew simmer for 25-30 minutes, stirring occasionally.
While the stew simmers, prepare the polenta. In a medium-sized pot, combine the milk and water and bring to a simmer over medium heat.
Gradually whisk in the polenta to prevent lumps. Reduce the heat to low and cook, stirring often, until the polenta thickens, about 15-20 minutes.
Stir in the golden raisins, grated Parmesan cheese, and a pinch of salt. Cook for an additional 2-3 minutes until the raisins soften slightly and the cheese is melted.
Spoon the polenta onto plates or into bowls, then ladle the eggplant stew on top.
Garnish with freshly chopped parsley and serve warm. Enjoy!
Nutrition Facts
Calories |
2361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 9.5 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 6951 mg | 302% | |
| Total Carbohydrate | 293.7 g | 107% | |
| Dietary Fiber | 78.5 g | 280% | |
| Total Sugars | 173.7 g | ||
| Protein | 73.6 g | 147% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1675 mg | 129% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 7997 mg | 170% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
