Oct 19
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
Veggie stews and polenta were meant for each other, I’m pretty sure. I know I would adore this meal!
It wasn’t until we were halfway through eating a veggie stew that my husband realized there was no meat in it. I wish I would have thought of polenta, though!
It sounds so hearty and warming. Thanks for linking up at A Little Nosh this week!
So funny! We both listed this recipe on Katherine Martinelli’s eggplant blog hop ( Remeber I made it for SRC)
I’m still enjoying it.
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I saw a recipe for your eggplant polenta and I just bought white eggplants at the farmers market so I thought, PERFECT! Then the first thing i saw when I got to your website was a cake with a greek and italian flag…. I fell more in like and then when I read that you were from Jersey I fell in love. Keep doing you girl! You have a new fan who will now be making your recipes when ever I am in need of ideas!:)