Dinner

Rachel ray eggplant stew with polenta is for Dinner.

Rachel ray eggplant stew with polenta takes several minutes to prepare.

Rachel ray eggplant stew with polenta takes several minutes to cook.

Rachel ray eggplant stew with polenta makes 6 servings.

The ingredients for Rachel ray eggplant stew with polenta are:

1 cup, pieces or slices Mushrooms, fresh
4 cup (8 fl oz) Chicken Broth
4 tbsp Extra Virgin Olive Oil
4 clove Garlic
0.5 tsp Pepper, red or cayenne
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 large (7-1/4" to 8-1/2" long) Carrots, raw
4 stalk, large (11"-12" long) Celery, raw
1 serving 1 Med. Green Bell Pepper
1 serving Red Bell Pepper (one medium pepper)
2 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
2 tbsp Balsamic Vinegar
2 cup Tomatoes, red, ripe, canned, wedges in tomato juice
1 cup Milk, 2%, with added nonfat milk solids, without added vit A
1 small box (1.5 oz) Raisins
2 tbsp Rosemary
2 tbsp Butter, salted
3 tbsp Honey
0.5 cup Parmesan Cheese, grated
1 tsp Salt
0.5 tsp Pepper, black

Here is how you make Rachel ray eggplant stew with polenta:

Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat. Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. 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 to sweat the vegetables out a little faster. Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar. Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper. Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat. Whisk in polenta and stir 3 minutes until thickened. Remove from heat and stir in honey, butter and cheese. Pile some polenta in shallow bowls and spoon the stew around the polenta.;Serving Size: Number of Servings: 6Recipe submitted by SparkPeople user CHIMANNE.

The nutritional information for Rachel ray eggplant stew with polenta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 333.8

• Total Fat: 17.5 g
• Cholesterol: 23.6 mg
• Sodium: 1,476.9 mg
• Total Carbs: 40.7 g
• Dietary Fiber: 6.5 g
• Protein: 9.9 g