"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Stew Recipe

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This recipe for Eggplant Stew, by , is from A Collection of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Lawson
Added: Friday, October 3, 2008


1-ounce dried porcini mushrooms, coarsely chopped
1 quart chicken stock, divided
1/4 cup extra virgin olive oil (EVOO)
4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 red onion, chopped, chopped into bite sized pieces
1 large carrot, peeled and thinly sliced
3-4 celery stalks, cut into bite sized pieces
2 cubanelle peppers, chopped
1 red bell pepper, seeded and chopped into bite sized pieces
2 eggplants, peeled of half the skin, cut into bite-sized cubes
1 bay leaf
Salt and pepper
2 tablespoons aged balsamic vinegar
1 can whole tomatoes (recommended: San Marzano) (28 ounces)
1 cup milk
Handful golden raisins
2 sprigs rosemary, leaves stripped and finely chopped
1 cup quick cooking polenta
3 tablespoons honey
2 tablespoons butter

Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.

Heat the EVOO in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10-12 minutes then uncover and add the balsamic vinegar.

Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper.

Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat. Whisk in polenta and stir 3 minutes until thickened. Remove from heat and stir in honey, butter and cheese.

Pile some polenta in shallow bowls and spoon the stew around the polenta.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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