Eggplant Stew With Honey And Golden Raisin Polenta Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

Handful golden raisins

3 to 4 celery stalks, cut into bite sized pieces

1 cup milk

1-ounce dried porcini mushrooms, coarsely chopped

Salt and pepper

3 tablespoons honey

1 red onion, chopped, chopped into bite sized pieces

2 tablespoons aged balsamic vinegar

1 large carrot, peeled and thinly sliced

1 teaspoon crushed red pepper flakes

1 (28-ounce) can whole tomatoes (recommended: San Marzano)

1 quart chicken stock, divided

2 cubanelle peppers, chopped

1/2 cup grated Parmigiano-Reggiano or Romano

1 bay leaf

2 eggplants, peeled of half the skin, cut into bite-sized cubes

1 red bell pepper, seeded and chopped into bite sized pieces

4 cloves garlic, chopped

1 cup quick cooking polenta

1/4 cup extra-virgin olive oil

2 tablespoons butter

2 sprigs rosemary, leaves stripped and finely chopped

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