Eggplant Stew with Golden Raisin Polenta Rachel Ray

Savor the comforting flavors of Rachel Ray's Eggplant Stew with Golden Raisin Polenta, a hearty vegetarian dish that’s as nourishing as it is delicious. This vibrant recipe pairs tender, silky eggplant simmered in a fragrant tomato-based stew with velvety polenta infused with sweet golden raisins and creamy Parmesan. Aromatic herbs like oregano and cumin add depth to the stew, while the raisin-studded polenta provides a delightful touch of sweetness to balance the savory flavors. Perfect for a cozy dinner, this dish is easy to make and can be served as a wholesome meal on its own or paired with a crisp green salad. Garnished with freshly chopped parsley, it’s a stunning plate that’s as satisfying to the eyes as it is to the palate.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large eggplant
• 4 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic
• 28 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup polenta
• 2 cups milk
• 2 cups water
• 0.5 cup golden raisins
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Peel the eggplants if desired, then dice them into 1-inch cubes and set aside.

Step 2

Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the diced eggplant and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Remove from the pot and set aside.

Step 3

In the same pot, add the remaining 1 tablespoon of olive oil. Dice the yellow onion and mince the garlic, then add them to the pot. Cook until the onion is soft and translucent, about 5 minutes.

Step 4

Stir in the canned diced tomatoes, tomato paste, vegetable broth, oregano, cumin, salt, and black pepper. Bring the mixture to a simmer.

Step 5

Add the cooked eggplant back into the pot, stir, and reduce the heat to low. Cover and let the stew simmer for 25-30 minutes, stirring occasionally.

Step 6

While the stew simmers, prepare the polenta. In a medium-sized pot, combine the milk and water and bring to a simmer over medium heat.

Step 7

Gradually whisk in the polenta to prevent lumps. Reduce the heat to low and cook, stirring often, until the polenta thickens, about 15-20 minutes.

Step 8

Stir in the golden raisins, grated Parmesan cheese, and a pinch of salt. Cook for an additional 2-3 minutes until the raisins soften slightly and the cheese is melted.

Step 9

Spoon the polenta onto plates or into bowls, then ladle the eggplant stew on top.

Step 10

Garnish with freshly chopped parsley and serve warm. Enjoy!

Nutrition Facts

Serving size	(4051.7g)

Amount per serving	% Daily Value*
Calories	2314.1

Total Fat 121.2g	0%
Saturated Fat 36.2g	0%
Polyunsaturated Fat 14.9g
Cholesterol 127.4mg	0%
Sodium 7713.0mg	0%
Total Carbohydrate 263.1g	0%
Dietary Fiber 68.7g	0%
Total Sugars 162.7g
Protein 72.0g	0%

Vitamin D 214.9IU	0%
Calcium 1768.8mg	0%
Iron 17.2mg	0%
Potassium 7510.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.9%

Protein: 11.8%

Carbs: 43.3%