Enjoy this flavorful stew made with eggplant and vegetables that’s served with polenta – perfect slow-cooked dinner.
Eggplant discolors quickly once peeled and cut, so be sure to do this just before cooking.
Instead of purchasing a tube of prepared polenta from the refrigerated section at the grocery store, then slicing and frying it for this recipe, you can serve the eggplant stew on creamy polenta. Make your own polenta from cornmeal, cooking and stirring according to package directions until thick.
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