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Prep 30min
Total4hr30min
Ingredients13
Servings4
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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
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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.
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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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