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Eggplant Stew with Polenta

Pillsbury Kitchens
Updated Jan 16, 2011
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Enjoy this flavorful stew made with eggplant and vegetables that’s served with polenta – perfect slow-cooked dinner.

Eggplant Stew with Polenta

  • Prep Time 30 min
  • Total 4 hr 30 min
  • Ingredients 13
  • Servings 4
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Ingredients

  • 5 tablespoons olive oil
  • 1 medium eggplant (about 1 lb), peeled, cut into 1-inch cubes
  • 1 medium onion, halved, thinly sliced
  • 2 medium zucchini, cut into 1/2-inch slices
  • 1 green bell pepper, cut into 1/2-inch strips
  • 1 red bell pepper, cut into 1/2-inch strips
  • 1 can (28 oz) crushed tomatoes, undrained
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 roll (1 lb) refrigerated polenta, cut into 12 slices

Instructions

  • Step 
    1
    Spray 4- to 5-quart slow cooker with cooking spray. In 12-inch skillet, heat 2 tablespoons of the oil over medium-high heat. Cook eggplant and onion in oil 5 minutes, stirring occasionally, until almost tender. Spoon into slow cooker.
  • Step 
    2
    In same skillet, heat 1 tablespoon oil over medium-high heat. Cook zucchini and bell peppers in oil 3 minutes, stirring occasionally. Spoon into slow cooker. Add remaining ingredients except polenta and remaining oil; stir well.
  • Step 
    3
    Cover; cook on Low heat setting 4 to 6 hours.
  • Step 
    4
    In 12-inch nonstick skillet, heat remaining 2 tablespoons oil over medium-high heat. Cook polenta slices in oil 4 to 6 minutes on each side until golden brown. Place polenta on serving plates; top with stew.

Nutrition

660 Calories
17g Total Fat
16g Protein
110g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
660
Calories from Fat
160
Total Fat
17g
27%
Saturated Fat
2 1/2g
12%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
2500mg
104%
Potassium
630mg
18%
Total Carbohydrate
110g
37%
Dietary Fiber
15g
63%
Sugars
21g
Protein
16g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
90%
90%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
4 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.

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