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Eggplant Stew with Polenta

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  • 30 min prep time
  • 4 hr 30 min total time
  • 13 ingredients
  • 4 servings
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Enjoy this flavorful stew made with eggplant and vegetables that’s served with polenta – perfect slow-cooked dinner.

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

Steps

  • 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.
  • 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.

Expert Tips

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
660
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
2500mg
104%
Potassium
630mg
18%
Total Carbohydrate
110g
37%
Dietary Fiber
15g
63%
Sugars
21g
Protein
16g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
90%
90%
Calcium
4%
4%
Iron
15%
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 Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.
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