Eggplant Stew with Honey and Golden Raisin Polenta

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1-ounce dried porcini mushrooms, coarsely chopped

1 quart chicken stock, divided

1/4 cup extra-virgin olive oil

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 to 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 (28-ounce) can whole tomatoes (recommended: San Marzano)

1 cup milk

Handful golen raisins

2 sprigs rosemary, leaves stripped and finely chopped

1 cup quick cooking polenta-

3 tablespoons honey

2 tablespoons butter

1/2 cup grated Parmigiano-Reggiano or Romano