Sicily Knows Best Eggplant Stew With Honey Golden Raisin Recipes

EGGPLANT CAPONATA (SICILIAN VERSION)

Steps:

• Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
• Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
• Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

EGGPLANT STEW WITH HONEY AND GOLDEN RAISIN POLENTA

Steps:

• Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.
• Heat the extra-virgin olive oil 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 to 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.;

SICILY KNOWS BEST--EGGPLANT STEW WITH HONEY & GOLDEN RAISIN

Steps:

• Place the dried mushrooms and 2 cups of the 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 the garlic, red pepper flakes, onions, carrots, cubanelle and bell peppers, and eggplant to the pot as you chop them.
• Season with salt and pepper and cover the pot; sweat the vegetables for 10-12 minutes, stirring occasionally, then uncover and stir in the balsamic vinegar. Use a slotted spoon to scoop the reconstituted dried mushrooms out of the soaking water, and add them to the pot. Pour in all but the last few tablespoons of mushroom stock, which may have a little loose grit from the dried mushrooms. Add the tomatoes to the pot and break up with a wooden spoon. Simmer over low heat for a few more minutes; adjust with salt and pepper.
• While the veggies are sweating down, in a medium saucepan slowly heat the remaining 2 cups of stock with the milk, raisins, and rosemary over medium-high heat. When it just simmers, whisk in the polenta and stir for 3 minutes, or until thickened. Remove from the heat and stir in the honey, butter, and cheese.
• Pile some polenta in shallow bowls and spoon the stew around the polenta.

EGGPLANT STEW WITH GOLDEN RAISIN POLENTA- RACHEL RAY

Steps:

• heat oil in a dutch oven over medium high heat, add garlic, onion and crushed red pepper.
• add carrot, celery, pepper and eggplant as you chop them, in that order.
• add bay leaf, salt and pepper and cover the pot for 12 minutes, stirring occasionally.
• uncover and add balsamic, chicken stock and tomatoes, breaking up the tomatoes with a spoon.
• simmer 15-30 minutes, while you make polenta.
• for polenta:.
• heat milk, stock, raisins and rosemary over high heat until it comes to a boil.
• whisk in polenta over medium heat until thickened and remove from heat.
• stir in butter and honey and cheese.
• spoon into bowls and top with eggplant stew.