Day 26: Eggplant Stew with Honey and Golden Raisin Polenta

I adapted this dish from a Rachael Ray recipe. The stew would also be quite good on its own or with brown rice or quinoa.

Ingredients

1 cup crimini mushrooms, coarsely chopped
1 quart chicken stock, divided
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 red onion, chopped into bite sized pieces
1 large carrot (or 12 baby carrots), peeled and thinly sliced
3 to 4 celery ribs, cut into bite sized pieces
2 cubanelle peppers (or other sweet peppers), chopped
1 red bell pepper, seeded and chopped into bite sized pieces
1 medium eggplant peeled of half the skin and cut into bite-sized cubes
1 bay leaf
Salt and pepper
2 tablespoons aged balsamic vinegar
1 quart whole tomatoes
1 cup water
Handful golden raisins
2 sprigs rosemary, leaves stripped and finely chopped
1 cup quick cooking polenta
3 tablespoons honey
1/2 cup grated Parmigiano-Reggiano or Romano (optional)

Directions

Heat the extra-virgin olive oil in a Dutch oven over medium to medium-high heat. Saute mushrooms for a minute.

Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them.

Add the bay leaf, season with salt and pepper and cover the pot. Stir occasionally for 10 to 12 minutes

Uncover and add the balsamic vinegar.

Add 2 cups of the chicken stock and the tomatoes. Simmer over low heat for a few minutes. Add more salt and pepper to taste.

Heat the remaining 2 cups stock with 1 cup water, golden raisins and rosemary over medium high heat. Whisk in polenta and stir until thickened (about 3 minutes).

Remove from heat and stir in honey and cheese (optional).

Dish polenta into bowls and spoon the stew over the polenta.