A "meaty" stew

What’s your favorite meatless meal?  Try this soon – it may just end up at the top of your list.

Eggplant Stew with Polenta
5 tablespoons extra virgin olive oil, divided
1 onion, chopped
3 garlic cloves, chopped
1 eggplant, cubed
2 plum tomatoes, chopped
2 teaspoons dried basil
2 teaspoons dried parsley
salt and pepper to taste
2 teaspoons tomato paste
3/4 cup marinara sauce
1/2 cup red wine
polenta (see this link for different ways to cook it)

In a medium size pot over medium-high heat, heat 3 tablespoons oil, then add onion and garlic.  Saute for about 1-2 minutes, then add eggplant.  Stir and add remaining oil, plus salt and pepper, basil and parsley.  Cook for about 3-4 minutes, then add tomatoes and cook for another 2 minutes.

Stir in tomato paste, marinara and wine.  Cover, lower heat and simmer for about 15-20 minutes.

Cook polenta and plate.  Add stew on top and serve.

Linked to: Tastetastic Thursday
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