Friday, July 8, 2011

Eggplant Stew

I saw this recipe on Food Network the other day (30 Minute Meals) and I wanted to make it right away, so I went to the store yesterday and made it last night for dinner. It was AMAZING.
The original recipe calls for chicken stock, but I used vegetable stock to make it vegetarian.

Eggplant Stew
Makes 6 Servings

1 oz dried porcini mushrooms, coarsely chopped
2 cups low sodium vegetable stock (or chicken stock if you prefer)
4 cloves garlic, chopped
1 teaspoon crushed red pepper flakes
1 red onion, chopped into bite size pieces
2 cubanelle peppers, chopped
1 large carrot, peeled and thinly sliced
3 - 4 celery stalks, chopped
1 red bell pepper, chopped
2 eggplants, chopped into bite sized cubes
1 bay leaf
2 tablespoons balsalmic vinegar
1 (28-oz) can whole San Marzano tomatoes
Salt and Pepper
Olive Oil (to saute vegetables, although I just used Pam)

1) Placed dried mushrooms and 2 cups of vegetables stock in a small pot over medium heat.
2) Heat the olive oil (or Pam spray) in a large pot over medium to medium-high heat. Add garlic, crushed red pepper, onion, carrots, celery, peppers, and eggplant to the pot as you chop them. Add bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster.
3) Stir occasionally for 10-12 minutes, then add the balsamic vinegar.
4) Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Poor in all but the last few tablespoons of mushroom stock. (The last little bit can hold a little loose grit from the mushrooms).
5) Add tomatoes and break them up with a wooden spoon.
6) Simmer over low heat for a few more minutes before serving.
7) Remove bay leaf and adjust salt and pepper if needed.

Nutritional Info
(I broke up my stew into 10 - 1 cup servings)
1 cup =
81 calories
0g fat
3g protein
6g fiber
68mg sodium

I also served mine with some polenta to soak up all the juices.
Enjoy this one guys, it is spicy, and thick. It really hits the spot!!!