A "meaty" stew
I threw this together and it hit the table 30 minutes later. Quick, delicious and satisfying! Oh yeah, and healthy 🙂
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
Eggplant Blog Hop