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Eggplant Stew with Honey and Golden Raisin Polenta Recipe

Eggplant Stew with Honey and Golden Raisin Polenta

Recipe courtesy Rachel Ray

Show: 30 Minute MealsEpisode: Sicily Knows Best

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 1-10 of 29

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  • on January 04, 2012

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    This is absolutely delicious. I have made it a few times and my family loves it. The only problem is when I search for it, it never seems to come up easily on the site! Need to remind myself to type in "eggplant stew" and not just eggplant.

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  • on July 14, 2011

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    I made this recipe vegan by using vegetable stock instead of chicken stock, agave syrup instead of honey, natural balance instead of butter, and excluded the cheese. Excellent!

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  • on November 01, 2010

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    The stew gets three stars and the polenta gets five stars. I had an extra serving of the polenta for dessert because it's seriously THAT good. I don't do cow diary so the only subs I made were goat milk, duck fat, and pecorino.

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  • on October 22, 2010

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    This was a big hit at our table. We like thinks hot so I added more pepper flakes and didn't add the vinegar. I served it with brown rice. Delish!

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  • on October 17, 2010

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    I loved this recipe and will definitely make it again.. It was terrific but I felt that it was a little to spicy. Next time I will put in half of the recommended crushed red peeper flakes.

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  • on June 01, 2010

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    This recipe is ok. I love eggplant. It is my favorite vegetable. I live how the vegetables tasted. I di not put mushrooms because I do not like them. Next time I wont put vinegar.

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  • on May 15, 2010

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    I absolutly loved this dish! Instead of cooking the polenta, I served the stew over rice, I'm asian, i can't help it. But it was still AMAZING!! Definitily cooking this again :

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  • on July 29, 2009

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    Have made this several times and everyone loves it. If cubanellle peppers are not available, I use any other semi hot pepper, like jalapeno or poblano. I'm not fast in the kitchen so I prep several veggies first and then start. It does make a lot and is great as leftovers, which I don't usually like. The polenta is just a perfect counter to this stew. Love, love, love it! Rachael makes a home cook come off like a chef!

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  • on February 19, 2009

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    This was a great Recipes- thanks to Rachel Ray again fro such a GREAT, special, refreshing, cultural, unique dinnertime recipe!-so warm and hearty. Sure, her recipes are a bit 'involved'/lengthy (this one is no exception, LOTS of ingredients here.. BUT they are always so rewarding and it's all worth it in the end. This one was actually quite fun to make- I FELT like a FULL BLOODED ITALIAN making this dish!-the aromas were so pleasant and heavenly! This is one of those great 'stoup' style recipes of hers where "the longer it sits, the better it gets!"": The day after I had made this stew, I had it in the fridge and I tried a bit of it cold, right out of the fridge rather like a GAZPACHO and it was just as delicious! So this versatile recipe is really ideal for the winter, but is also perfect for the SUMMER too-I'll certainly be making it in the summer and serving it cold, 'gazpacho-styled'! (I would recommend others try this too, if they are curious...try it, people! ITS GREAT

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  • on February 10, 2009

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    I had wanted to make this recipe for a while now but hesitated as it didn't seem particulary appetizing and a little costly as it calls for a lot of ingredients. I was mistaken! And I should have known better as Rachael rarely steers me wrong with her recipes. Very hearty and healthy, and just ridiculously aromatic between the veggies and the Porcini stock and rosemary in the polenta. So good. Wish I had made this earlier on but will definitely make many times over. It did set me back a little but I didn't have many of the items on hand. Plus it makes a lot and was delish so well worth it.

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