Eggplant Stew with Polenta

Enjoy this flavorful stew made with eggplant and vegetables that’s served with polenta – perfect slow-cooked dinner.

  • prep time 30 min
  • total time 4 hr 30 min
  • ingredients 13
  • servings 4

Ingredients

5
tablespoons olive oil
1
medium eggplant (about 1 lb), peeled, cut into 1-inch cubes
1
medium onion, halved, thinly sliced
2
medium zucchini, cut into 1/2-inch slices
1
green bell pepper, cut into 1/2-inch strips
1
red bell pepper, cut into 1/2-inch strips
1
can (28 oz) crushed tomatoes, undrained
1
teaspoon Italian seasoning
1
teaspoon dried basil leaves
1
teaspoon dried minced garlic
1/2
teaspoon salt
1/2
teaspoon coarse ground black pepper
1
roll (1 lb) refrigerated polenta, cut into 12 slices
  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook eggplant and onion in oil 5 minutes, stirring occasionally, until almost tender. Spoon into slow cooker.
  • 2 In same skillet, heat 1 tablespoon oil over medium-high heat. Cook zucchini and bell peppers in oil 3 minutes, stirring occasionally. Spoon into slow cooker. Add remaining ingredients except polenta and remaining oil; stir well.
  • 3 Cover; cook on Low heat setting 4 to 6 hours.
  • 4 In 12-inch nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook polenta slices in oil 4 to 6 minutes on each side until golden brown. Place polenta on serving plates; top with stew.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    660
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    2500mg
    2500%;
    Total Carbohydrate
    110g
    110%
    (Dietary Fiber
    15g
    15%
      Sugars
    21g
    21%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    50%;
    Vitamin C
    90%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    4 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    7
    *Percent Daily Values are based on a 2,000 calorie diet.
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