Eggplant vegetable stew with corn polenta

Votes: 2

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 330, total fat 17 G., saturated fats 8 G., proteins 10 G., carbohydrates 36 G., fiber 7 G., cholesterol 30 mg, sodium 996 mg, sugar 8 G.

In Italy, the word "ragù" usually refers to a thick meat sauce, but Ree Drummond has created a vegetable version that pairs perfectly with polenta. Polenta has its roots in cucina povera, or peasant cuisine, of Northern Italy. Thick and creamy, it's a perfect accompaniment to any tasty sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Vegetable stew

2 tbsp. l. olive oil
2 tablespoons butter
1 eggplant, finely diced
1 onion, thinly sliced
1 zucchini, finely diced
1 red bell pepper, finely diced
4 cloves garlic, crushed
1 tbsp Italian seasoning
1 tbsp tomato paste
1 can (800 g) of canned whole tomatoes in their own juice, mashed by hand
Fresh basil, for serving

Polenta

3 cups vegetable broth
1 teaspoon garlic powder
1 tsp onion powder
1 cup quick-cooking polenta
2 tablespoons salted butter
1/3 tbsp. + 1/4 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pureed tomatoes, eggplants, sweet pepper, garlic, Italian seasonings, Parmesan cheese, polenta, corn grits, basil

Cooking the dish according to the recipe:

Vegetable stew:

In a large skillet with high sides, heat the olive oil and butter over medium heat. Add the eggplant and onion. Stir and cook until the vegetables begin to wilt, about 2 minutes. Add the zucchini, red pepper, garlic, and Italian seasoning. Cook, stirring, until softened, another 2–3 minutes. Add the tomato paste, some salt and pepper, and stir. Add the tomatoes, stir again, and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
Polenta:

Meanwhile, bring the vegetable broth to a boil. Sprinkle with garlic powder and onion powder. Slowly pour in the polenta, stirring constantly to avoid lumps. Bring to a boil, then reduce heat. Simmer for 5 minutes, until the polenta thickens. Remove from heat, then stir in the butter and 1/3 cup Parmesan. Season with salt to taste, cover, and set aside.

Check the vegetables, taste, and add salt. Before serving, spoon the polenta into bowls, making indentations in the center. Fill the indentations with vegetables. Sprinkle with the remaining 1/4 cup Parmesan and basil.

Categories:

recipe / Vegetarian dishes / Summer dishes / Calorie content of prepared meals / Main courses / Cereals, legumes / Vegetables and mushrooms / Food Network - recipes / Italian cuisine